Tagliolini with Eggplant and Hot Chili

• olive oil↗2 ст. л. tbsp
• large eggplant↗1

  cut into bite‑size cubes

• small onion1

  finely chopped

• garlic cloves↗2

  finely chopped

• red chili↗1

  seedless, finely chopped

• dried oregano↗1 ч. л. tsp
• fresh tomatoes↗400г g

  coarsely chopped, or 400 g canned tomatoes in their own juice

• balsamic vinegar↗1 ст. л. tbsp
• dry tagliolini pasta or linguine↗400г g
• small bunch of basil

  coarsely chopped

• pecorino↗50г g

  grated, or vegetarian alternative

Step-by-step instructions

1. 1

   Heat the olive oil in a large skillet and sauté the eggplant cubes for 5 minutes, until they are browned and become tender.

2. 2

   Add the finely chopped onion, garlic, chili and dried oregano, sauté for a few minutes until the onion softens. Then add the tomatoes, balsamic vinegar and about 200 ml of water, reduce the heat and simmer gently for about 20 minutes, until the tomatoes break down and the sauce thickens.

3. 3

   Meanwhile, bring a large pot of salted water to a boil and cook the tagliolini (or linguine) according to the package instructions. Drain the pasta, reserving a little water to thin the sauce, and return it to the pot.

4. 4

   Pour the prepared sauce over the pasta, add the coarsely chopped basil, and mix well. Serve sprinkled with grated pecorino.