Pasta alla norma

Method

Cut the aubergine into 1 cm cubes, toss with 2 tbsp olive oil, salt and pepper, then roast at 200°C for 25 minutes until golden. Meanwhile, heat the remaining olive oil in a large pan, add minced garlic and fry for 30 seconds, then add tinned tomatoes and oregano and simmer for 15 minutes. Add the roasted aubergine to the tomato sauce, stir gently and simmer for a further 5 minutes. Cook the pasta in salted boiling water until al dente, then drain and toss with the sauce. Serve immediately topped with crumbled ricotta salata and torn basil leaves.