Pasta alla Norma with oven-roasted aubergine

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Eggplant200 g
• Tomato passata150 g
• Ricotta salata20 g
• Extra virgin olive oil1 tablespoon
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Turn the oven on to 200 °C fan. 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 on a tray lined with baking paper and roast for 20–25 minutes, turning halfway, until soft and golden at the edges.
3. Meanwhile, peel the garlic and crush it lightly. Fry it in a saucepan with the remaining oil over medium-low heat for 1–2 minutes, until golden, then remove it.
4. Pour in the tomato passata, season with salt and add a few basil leaves; simmer over low heat for 10–12 minutes, until the sauce thickens.
5. Bring a pan of water to the boil, salt it and cook the durum wheat pasta for the packet time (about 10–11 minutes), until al dente.
6. Drain the pasta into the sauce, add half the aubergine and toss over medium heat for a minute, until everything comes together.
7. Plate up and finish with the remaining aubergine, the grated ricotta salata and a few fresh basil leaves.