I haven't posted a savoury recipe for some time now. It's not that I don't cook, it's just that most of the time I don't have the patience to photograph my freshly cooked meals when I'm hungry :-) This is one of my all-time favourite pasta recipes! The sauce goes perfectly with a big helping of ricotta... and I love to serve it with grated pecorino cheese instead of parmesan.
(from: Jamie Oliver - Jamie's Italy, a German version for instance here)
2 big aubergines
1tblsp dried oregano
1tsp chili flakes
2 garlic cloves
1 big bunch of basil (stalks chopped for the sauce)
1tblsp white wine vinegar
400g tinned tomatoes
spaghetti or other pasta
Divide aubergines lengthwise into 4 quarters and cut into slices (about 1cm thick, like fingers). Heat olive oil in a heavy frying pan and put about half the eggplant slices into it together with the oregano. Roast until golden brown, then let drain on kitchen paper. Do the same with the other half.
Roast the eggplant slices together with the garlic, chili and the chopped basil stalks. Pour in the white wine vinegar, then the tomatoes. Season your sauce with salt and pepper and let it simmer for about 15 minutes.
Cook the pasta in salt water.
Before serving, add the basil leaves to the sauce. Mix the sauce with the pasta. Spoon some ricotta onto each serving.