Pasta with tomato, aubergine and olive sauce.

1 medium aubergine chopped

1 large onion finely chopped

olive oil

3 cloves garlic

6-8 shitake mushrooms sliced.

1 slurp soy sauce

1 large slurp red wine 5-10 fl oz

1/2 tspn smoked paprika

Fresh herbs thyme, sage, rosemary, basil.

2 tins chopped tomatoes

2 tbs tomato puree

2-3 tbs couchillo (or kalamata) olives

Fry the onion and aubergine on the oil for a few minutes.

Add all the other ingredients, cover and simmer for 10 more minutes.

Serve with pasta.