Pasta alla norma

• aubergines↗2

  cut into 3cm chunks

• salt↗1 heaped tsp tsp
• extra virgin olive oil↗4 tbsp/60ml tbsp/60ml
• onion↗1 small

  finely chopped

• garlic cloves↗2

  crushed

• chilli flakes↗pinch

  pinch

• chopped tomatoes2 x 400g tins

  2 x 400g tins

• sugar↗1 tsp tsp
• spaghetti↗350g/12oz g

  (egg-free, if needed)

• basil↗small bunch

  shredded, plus a few leaves to serve

• capers↗1 heaped tbsp tbsp
• parmesan↗ricotta salata or

  finely grated, to serve (optional)

Step-by-step instructions

1. 1

   Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.

2. 2

   Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.

3. 3

   Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.

4. 4

   Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.