I won’t lie, I’d be happy to eat eggplant every day! It just so happens that it is a great veggie for Virgos, and Virgo season , so I guess I’m in luck at the moment!

Tomato, olives, artichoke, kale and rocket are also beautiful Virgo foods and are all things that you could include in this recipe – perhaps not all together!

This is not going to be a very precise recipe because it’s just really something that I whip together when the mood takes me.

Ingredients

Avocado or olive oil

1 onion chopped

1 large Eggplant, diced

2 Garlic cloves, chopped or crushed (depending on how garlicky you want to go!)

400g tinned tomatoes, or fresh, or passata

Olives and/or tinned artichoke hearts

Kale or rocket

Pasta of choice

Cheese of choice

Method

1. Heat a couple of tablespoons of oil on a medium heat in a pan and put on your pasta water.

2. Throw in your onion, garlic and eggplant and cook, stirring occasionally, for around 5 minutes. You may need to add a bit more oil if the eggplant slurps it all up!

3. Add in your tomato mixture. You may also like to add in a little more liquid – wine, stock, water – if you like a more runny pasta sauce

4. Add your olives or artichoke hearts if you are using them – a handful!

5. Once your pasta water is boiling, cook your pasta

6. A few minutes before the pasta is cooked add a couple of handfuls of leafy greens into the pasta sauce (alternatively you can use them raw and just sprinkle them on top of your meal). Also season the sauce to taste.

7. Drain your pasta and serve, with generous sprinklings of cheese on top.

8. If you need to prepare dinner ahead of time you can do all of this and make a pasta bake. Simply grease a baking dish, add the pasta and stir through your sauce, then top with lots of cheese and bake for 20-ish minutes in a hot oven when it’s chow time.