Angela Hartnett's penne with aubergines, tomatoes and cumin

I often have aubergines in the fridge and I love them in this fast pasta dish. The cumin is a nod to spicy southern Italy and, if you like them, some raisins will give a lovely sweet note. (Serves four) 1 medium aubergine, in 2cm dice 1 medium onion, finely chopped 25ml olive oil ¼ tsp of cumin 3 plum tomatoes, skin on, roughly chopped Handful of pine nuts Handful of raisins (optional) 350g penne pasta 1tbsp flat-leaf parsley, chopped 1tbsp parmesan cheese, grated Sprinkle the aubergine squares with salt and drain for five minutes to remove any bitterness and stop them absorbing too much oil. Saute the onion in half of the oil until just cooked, without colour. Remove from the pan, heat the remaining oil on medium and add the aubergine. Scatter the cumin over the aubergine as it starts to colour, add the onion, then the tomatoes. Allow 10 minutes to cook, until it breaks down into a sauce. Throw in the pine nuts (and raisins, if using). Put the penne in a pan of salted boiling water and cook as per packet instructions. Drain and toss into the sauce. Finish with flat-leaf parsley and serve sprinkled with the parmesan. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett