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Lemony Tomato and Aubergine Pasta Sauce

kept bymg

Serves 2


Olive oil, about a teaspoon.
A 400g tin of chopped tomatoes
A clove of garlic – finely sliced or minced.
Half an aubergine, diced, with the skin on.
A few black olives, sliced or halved.
Herbs – I used approximately a teaspoon each of basil and thyme. Fresh is best, but dried herbs are fine, too.
a teaspoon of lemon zest, and a squeeze of the lemon juice.



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