We 'invented' this dish in Symi one evening and we've made it twice since. You could easily leave out the meat if needed.
Serves 4-6
250g of mince
2 medium aubergines cut into a small dice
2 courgettes cut into a small dice
2 garlic cloves smashed
pinch of chilli flakes
2 cans of chopped tomatoes
generous bunch of fresh dill roughly topped
1/2 pack of feta
Olive oil, salt & pepper
500g of rigatoni or other tube pasta
Heat generous amount of olive oil in a heavy bottomed frying pan and fry the vegetables in small batches until very golden and tender. Salt each batch as you put onto plate.
In a large saucepan, heat more olive oil, add garlic and chilli flakes for 20secs and then add mince, breaking it up and browning it. Once all browned add the 2 cans of chopped tomatoes, all the roasted vef, season well and cook gently for 15-20 mins.
Cook the pasta according to the packet instructions, drain and add to the sauce for a moment or two
Serve topped with crumbled feta and the chopped dill.
