1. Pour into a saucepan/pot over a medium heat.
2. Gently heat to just below simmer.
3. Cook your fresh pasta of choice in a pot of boiling, salted water.
4. Toss with the sauce and serve. Buon appetito!

Eggplant (38%), tomato, red onion, red wine, white wine, olive oil, butter (cow’s milk), garlic, chilli, basil, salt, pepper, water

Best consumed within 1 week. Keep a cup of pasta water from the pot just before you strain the pasta. You can use this water to adjust the consistency of the sauce, one tablespoon at a time.