Roasted Aubergine Pasta

• 2 aubergines cut into 3cm chunks
• 1 heaped tsp salt
• 4 tbsp/60ml extra virgin olive oil
• 1 small onion finely chopped
• 2 garlic cloves crushed
• pinch chilli flakes
• 2 x 400g tins chopped tomatoes
• 1 tsp sugar
• 350g/12oz spaghetti (egg-free, if needed)
• small bunch basil shredded, plus a few leaves to serve
• 1 heaped tbsp capers
• ricotta salata or Parmesan finely grated, to serve (optional)

Instructions

1. 1

   Toss the aubergines with salt and let sit for 30 mins to extract moisture.

2. 2

   Heat oil in a casserole dish. Add onion and garlic; cook until softened. Stir in tomatoes, sugar, and chilli flakes. Simmer uncovered for 20 mins.

3. 3

   Pat aubergine dry. Toss with remaining oil. Roast at 220C/200F for 25-30 mins until golden.

4. 4

   Cook spaghetti according to package instructions; reserve some pasta water.

5. 5

   Stir roasted aubergine into sauce with basil and capers. Season, then toss spaghetti in pan with sauce and reserved pasta water. Divide among bowls and top with ricotta or Parmesan, if using.