200 grams pasta shells, (I use conchiglie but you can also use penne or macaroni)
4 cloves of garlic, crushed
1 onion, diced
1 large eggplant, diced
12 cherry tomatoes, halved
2 teaspoons capers, rinsed
12 basil leaves, torn into small pieces
1 lemon, zest
55 grams butter, melted
100 grams whole almonds, roughly chopped
100 grams panko breadcrumbs
85 grams Dubliner cheddar, finely grated
Sea salt and freshly ground black pepper
Pre-heat your oven to 350°F / gas mark four.
Place a saucepan of water over a high heat and bring to the boil, season with sea salt. When the water is boiling, reduce to simmer and stir in the pasta shells. After five minutes, when the pasta is still al dente, remove from the heat and drain the pasta.
Place a skillet or frying pan over a medium heat, add a tablespoon of olive oil, followed by adding the garlic and onions and cook for three minutes. Then add the eggplant and cook for a further three minutes.
Stir in the tomatoes, capers and pasta and mix until all the ingredients have combined in the pan.
Mix together the finely grated cheddar, chopped almonds, melted butter and breadcrumbs and sprinkle over the top of the pasta until it’s completely covered.
Put the pasta into the oven for about 15 minutes or until the top is bubbling and crispy.