Ingredients

• ½ medium aubergine
• ½ small onion, peeled and diced
• 200g tinned tomatoes
• ½ red pepper, seeded and diced
• ¼  green pepper, seeded and diced
• 1 small courgette, diced
• 450ml boiling water
• 175g macaroni pasta
• 100ml full-fat milk
• 90ml single cream
• A pinch of nutmeg
• About 10 fresh basil leaves

Method

1. Place the prepared vegetables, tomatoes and water in a large pan. Cover and bring to the boil, then simmer for 5 minutes.
2. Add the pasta and cook uncovered for 10 minutes, stirring occasionally.
3. Stir in the milk, cream, nutmeg and torn basil leaves.
4. Mash into a lumpy purée.

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