100-150g Spaghetti (We used fresh Caserecce in Sicily. If I'd been able to find the right flour I might have made some.)
1 tablespoon Sundried Tomato Paste (thinned in a little water)
2 cloves Garlic (chopped and crushed in a little salt)
2 tablespoons Olive oil
2 handfuls Basil leaves
2 tablespoons Salted Ricotta (Grated finely)
Slice the aubergine into thin rounds about 1/4cm thick.
Fry the aubergine in olive oil, if necessary in batches, till fully cooked and slightly caramelised, then cut into thinmatchstick slices
Heat the crushed garlic in a little oil in another pan for a couple of minutes
Add the passata and tomato paste and reduce down by about a third before adding the basil. Cook for five more minutes before stirring through the aubergine and heating through gently. Add salt and pepper to taste
Meanwhile prepare the pasta as directed on the packet.
Drain the pasta and add to the sauce. Mix thoroughly in the pan
Serve, topped with grated ricotta