Step 1

Cut the eggplant (aubergine) into 1/2 inch sized cubes there's no need to salt or peel it.

Step 2

Add 2 tbsp of olive oil to a large skillet or frying pan on a medium heat. Once hot add the eggplant and fry until golden and cooked through (5-8 minutes). Remove from the pan and set aside to drain on kitchen paper and sprinkle with a little salt .

Step 3

Bring a large pot of salted water to a boil and cook the pasta (14oz/400g) until al dente (about 2-3 minutes less than the packet instructions).

Step 4

Meanwhile, make the sauce. Add the finely chopped garlic (2 cloves) to the skillet with a little olive oil

Step 5

Fry for a few seconds until fragrant then add the tomatoes (2 cans) and chopped fresh basil (large handful). Use a wooden spoon to break up the whole tomatoes into the sauce, season with salt.

Step 6

Simmer the sauce for about 10 minutes until the pasta is ready. Add the pasta to the sauce with the eggplant and toss to combine in the sauce.

Step 7

Serve in bowls with a grating of ricotta salata on top.