Sicilian Aubergine Pasta with Lemon & Capers

Ingredients

• 350 grigatoni
• 2 pcsaubergines — medium, approx. 700 g
• 250 gcherry tomatoes
• 400 gtinned tomatoes
• 1 pcred onion — small
• 3 clovesgarlic
• 2 tbspcapers — drained
• 60 gpecorino romano
• 4 tbspextra virgin olive oil
• ½ tspchilli flakes
• 1 tspdried oregano
• 0.5 pclemon
• 15 gbasil — fresh
• black pepper — to taste
• salt — to taste

Method

1. 1

   Preheat the oven to 220 °C. Cut the aubergines into cubes of about 2 cm and halve the cherry tomatoes.

2. 2

   Mix the aubergine with 2 tbsp olive oil, oregano, pepper, and a small amount of salt. Spread onto a baking tray lined with baking paper and roast for 25–30 minutes. Toss halfway through.

3. 3

   Add the cherry tomatoes, cut-side up, to the baking tray for the last 15 minutes.

4. 4

   Finely chop the red onion and garlic.

5. 5

   Heat 1 tbsp olive oil in a large frying pan and fry the red onion for about 3 minutes. Add garlic and chilli flakes and cook for 30 seconds.

6. 6

   Add the tinned tomatoes and capers and gently simmer for about 15 minutes. Season with black pepper and a small amount of salt, if desired.

7. 7

   Cook the rigatoni al dente. Reserve about 150 ml of pasta water and drain the pasta.

8. 8

   Add the pasta and about two-thirds of the roasted aubergine to the sauce. Add approximately 75 ml of pasta water and mix well. Only add more pasta water if necessary.

9. 9

   Grate the zest of half a lemon over the pasta and add about 1 tbsp of lemon juice.

10. 10

    Tear half of the basil and stir into the pasta.

11. 11

    Divide among four deep plates. Distribute the remaining roasted aubergine and cherry tomatoes over the top.

12. 12

    Finish with Pecorino, the remaining basil, black pepper, and the last tablespoon of olive oil.