Pasta con le Melanzane

Method

Dice the aubergines into 1cm cubes, salt generously, and leave in a colander for 30 minutes to release moisture. Heat 100ml of olive oil in a large frying pan and fry the aubergines in batches over medium-high heat until golden and tender, about 15-20 minutes total, then set aside. In the same pan, gently fry the sliced garlic in the remaining oil until fragrant, add the tinned tomatoes and oregano, and simmer for 15 minutes. Return the aubergines to the pan, season with salt and pepper, and cook for a further 5 minutes. Meanwhile, cook the pasta in salted boiling water until al dente, then drain reserving a cup of pasta water. Toss the drained pasta with the aubergine sauce, adding a splash of pasta water if needed to achieve a silky consistency. Serve immediately garnished with fresh basil and grated Pecorino Romano.