Sicilian Penne Caponata

In a bowl, coat the aubergine and pepper in 1 tbsp of olive oil. Spread evenly on a baking tray and roast on the top shelf of the oven. Cook for 20 mins or until a little crispy around the edges.

Heat 1 tbsp of olive oil in a large frying pan on medium heat. Once hot, add in the celery and garlic with a pinch of salt and pepper. While they cook, slice open the sausages and put the meat in the pan too (discard the skins). Break it up and cook for 5 mins.

Tip in your chopped tomatoes and then fill the can halfway with water. Swill the water around and add this into the sauce. Add ¼ tsp of salt, 1 tsp of sugar (if you have it), the capers and the white wine vinegar. Leave to simmer and thicken up for 10-15 mins.

Boil a large pot of water with 1/4 tsp of salt. Once the water is rapidly boiling add the pasta and boil for around 6 mins until it is ‘al dente’. Tip: “Al dente” simply means the pasta is cooked through but has a hint of firmness left in the middle.

Once the vegetables have roasted, remove from the oven add them into the tomato sauce and stir.