Ottolenghi Pasta alla Norma

Switch up the tinned tomatoes for fresh tomatoes from your veg bag, or use a mixture of fresh and tinned for extra juice. Fry off fresh tomnatoes with the garlic, adding a little extra time for them to reduce in the pan. This recipe serves 4. Recipe by Yotam Ottolenghi from Simple.

Ingredients:

• 3 eggplants (900g)
• 120ml olive oil
• 5 garlic cloves, thinly sliced
• 1-2 mild dried chillies (deseeded if you don't want the heat) - I used a pinch of dried flakes
• 2 x 400g tins of plum tomatoes
• 5 large oregano sprigs (8g) - I used a teaspoon of dried oregano
• 1 tsp caster sugar
• 300g spaghetti
• 45g mature pecorino romano (or ricotta salata), shaved
• 20g basil leaves, torn
• salt & black pepper

Method:

1. Preheat the oven to 220C fan.
2. Using a peeler and working from top to bottom of each aubergine, shave off long alternating strips of peel so that they look striped, like zebras. Cut widthways into 1cm thick slices and place in a bowl with 75ml of oil, 3/4 teaspoon of salt and a generous grind of paper. Mix well, then spread out on two large baking paper-lined trays. Roast for 30-35 minutes, until dark golden-brown. Remove from the oven and set aside to cool.
3. Put 2 tablespoons of oil into a frying pan or pot and place on a medium high heat. Add the garlic and chillies and fry for 1-2 minutes, stirring constantly, until the garlic is golden brown (but not burnt!). Add the tinned tomatoes, oregano, sugar, 1/2 teaspoon salt and a grind of pepper. Reduce the heat to medium low and cook for 10 minutes, until the sauce is thick. Remove the oregano sprigs and stir in the aubergine. Set aside.
4. Cook the pasta according to packet instructions and once al dente, drain and retain some cooking water.
5. Add the spaghetti to the sauce and mix well, adding two thirds of the pecorino and basil, add a few tablespoons of the cooking water if the sauce has become too thick.
6. Divide between four bowls, then top with the remaining pecorino and basil.