Pasta with aubergines, tomatoes, chilli and ricotta salata cheese

Last week, 30th Apr 11:21

Serves 4
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins

Ingredients
2 large aubergines
500g/1lb 2oz small tomatoes, or good quality canned plum tomatoes, drained of juice
6 tbsp extra virgin olive oil
8 tsp salt
400g/14oz dried spaghetti
4 garlic cloves, crushed
¼ teaspoon crushed dried chillies
large handful fresh basil leaves, roughly chopped
100g/3½oz ricotta salata, finely grated (or feta cheese, crumbled)
salt and freshly ground black pepper

Method
1. Cut off the tops and bases of each aubergine and cut across into two. Cut each piece lengthways into sticks (about the size of chips).

2. Place into a colander and sprinkle them with one teaspoon of salt. Place the colander over a bowl and leave the aubergines for 30-40 minutes to disgorge some of their juices.

3. Meanwhile, if using fresh tomatoes, squeeze the tomatoes over the sink to get rid of most of their juices. (Discard the seeds and juice.)

4. Coarsely chop the tomatoes and set aside.

5. Pat the aubergines dry with kitchen paper to remove the salt and excess juices.

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