Aubergine lentil pasta

INGREDIENTS 500g shell pasta• cooked 200g (1 large) aubergine•sliced and grilled • 80g pine kernels • 2 tbsp basil pesto • 200g celery• sliced (2 sticks) • 220g brown lentils• cooked or 1 tin drained • 400g (1 Jar) Peppadew Piquanté Pepper and Garlic Pasta Sauce (R40) • salt and pepper to taste •1 tbsp olive oil

METHOD 1. In a sauce pan heat the oil and brown the pine kernels 2. Add the celery and saute for 2 – 3 minutes 3. Add the Peppadew Piquanté Pepper and Garlic Pasta Sauce, grilled aubergine, lentils and seasoning and stir through 4. Add the pasta shells and stir well 5. Serve hot with freshly grated Parmesan cheese