Ingredients

Method

  1. Preheat the oven to 200°C.
  2. Cut the eggplants (skin on) into 2 cm pieces and spread them on a baking tray lined with baking paper. Drizzle with half of the olive oil, season with salt and pepper, and bake for 35-40 minutes or until roasted. Set aside.
  3. Heat the remaining olive oil in a large, heavy-based frying pan over medium heat. Add the garlic and cook for 30 seconds, stirring to prevent burning.
  4. Add the tomatoes and 200ml water. Half-fill the tomato can with water, swirling to collect any remaining tomato, and pour it into the pan. Season with salt and pepper.
  5. Bring to a simmer and reduce the heat to low. Cover and cook gently for 30-40 minutes until slightly reduced.
  6. Stir in the roasted eggplant prepared earlier.
  7. Bring a large saucepan of salted water to a boil. Add the curls pasta and cook as per packet instructions.
  8. Using a slotted spoon, transfer the pasta directly into the sugo from the pot, dragging a little pasta water with it. Toss well to coat.
  9. Divide between serving bowls, top with basil leaves, and finish with generous amounts of ricotta salata.
  10. Serve and enjoy with family and friends!