1 Large aubergine, diced
1 teaspoon cracked coriander seeds
1-2 dried red chillies, crumbled
Olive oil
400g tinned peeled, plum tomatoes
2 handfuls of olives
Salt and pepper
Fresh Stracci pasta, cut into shapes
2 handfuls parmesan cheese
Farmhouse Preserves White Wine Jelly

In a large, hot pan, fry the aubergine, coriander seeds and chillies in a generous amount of olive oil until golden. Add the drained and chopped tinned tomatoes and cook for four minutes before adding the olives. Continue until a sauce consistency is made. Season to taste with salt and pepper. Cook the stracci until al dente. Drain and throw into sauce. Toss, add basil, and serve with grated parmesan and our White Wine Jelly.

White Wine Jelly also compliments pork wonderfully.