Mezze maniche alla norma with baked aubergine and ricotta salata

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Eggplant200 g
• Tomato passata150 g
• Ricotta salata30 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Heat the oven to 200 °C fan and line a baking tray with baking paper. Wash the aubergines, trim them and cut them into cubes of about 2 cm.
2. Toss the cubes with half the oil and a pinch of salt, spread them in a single layer and bake for 20 minutes, turning halfway, until golden and soft.
3. Meanwhile put the pasta water on. In a pan warm the remaining oil with the crushed garlic over a low heat for 1–2 minutes, until it sizzles, then pour in the passata, salt it and simmer for 10 minutes over a medium-low heat, until the sauce thickens; remove the garlic.
4. When the water boils, salt it and cook the mezze maniche for the time on the packet, until al dente.
5. Drain the pasta, keeping a little cooking water, and add it to the sauce with the aubergines; stir for 1 minute over a medium heat, adding a splash of water if needed, until well coated.
6. Turn off the heat, add a few torn basil leaves and serve with the grated ricotta salata on top.