Eggplant, Red Capsicum and Currant Pasta Sauce

Heat the olive oil in a pan and saute the red capsicum until it softens.
Add the eggplant strips to the pan and mix with the capsicum. Cover the pan and saute for about 10 minutes, or until the eggplant strips soften and start turning golden brown.
Add the cumin and garlic and fry for 1 minute. Mix in the tomato pasta sauce, currants, pinch of salt, pinch of hot paprika and an extra ½ cup of water. Allow the sauce to simmer, half-covered, for another 10 minutes, until the flavours cook through.
Toss in the olives and coriander and serve the sauce piping hot on top of cooked pasta. Both spirali and penne pasta work well.

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