This classic Italian pasta recipe is rich and filling, yet it’s vegetarian and one the whole family will love.
1 medium eggplant, cut into 2cm cubes
1 teaspoon dried oregano
4 Tablespoons extra virgin olive oil, divided
1/2 teaspoon sea salt
freshly ground pepper
2 cloves garlic, grated
pinch of chili flakes
1 large can whole tomatoes, crushed
50g ricotta salata
handful of fresh basil leaves
1. Preheat oven to 200° C. On a baking sheet, toss the eggplant cubes with 2 tablespoons of olive oil, dried oregano, sea salt and some freshly ground pepper. Roast for about 25 minutes, until golden.
2. Meanwhile, boil the water and cook the pasta.
3. Place 2 tablespoons of the olive oil into a large saucepan or skillet. Add the grated garlic and gently cook for 1 minute. Add the chili flakes and the crushed tomatoes. Simmer for 5 minutes, uncovered. Add the roasted eggplant and simmer for 5 minutes, covered.
4. Add the pasta to the sauce and toss. Add the basil leaves and some of the grated ricotta salata. Serve with extra ricotta salata grated at the table.