Place the aubergine slices on some kitchen towel and sprinkle with the salt. Allow to sit for 10 minutes to remove the excess water.
Heat the oil in a pan over a medium heat and add the garlic, basil, oregano, chilli flakes, capers, and aubergine to the pan.
Fry for 5 minutes or until soft.
Add the red wine vinegar and the chopped tomatoes and allow to simmer for a further 10 minutes.
Add the fusilli to the pan and stir well.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.