This is a simple spaghetti dish I made for lunch recently, which was really tasty. We had some leftover spaghetti in simple tomato, fresh chili and garlic sauce, which we had eaten the night before. The next day is great for leftover pasta, but I find it tends to dry out a little. So, for lunch I added a slug of tomato passata (some brand from Italy) and cooked up a large purple eggplant sprinkled with sprigs of dried oregano imported from Greece to toss through the warmed pasta. This bag of oregano is destined to last us for about 5 years just like the last one did! The flavour hit is huge and I can imagine little old Greek ladies hand picking oregano sprigs from rocky, sunbaked Greek mountainsides.
Speaking of sunshine, would you look at the intensity of that Australian sun in the photo?! The spaghetti practically *glows*! No wonder we have the highest incidences of skin cancer down here, and the paint on our cars needs to be specially reinforced.