2 tbsp olive oil
1 large eggplant, cut into bite-sized cubes
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 tsp dried oregano
400 g fresh tomatoes, roughly chopped, or 400g can chopped tomatoes
1 tbsp balsamic vinegar
400 g dried tagliolini pasta or linguini
1 small bunch basil roughly chopped
50 g pecorino, grated, or vegetarian alternative
- Heat the olive oil in a large saucepan and cook the eggplant for 5 mins until starting to brown and soften.
- Add the onion, garlic, chilli and oregano, and cook for just a few mins. Add the tomatoes, balsamic vinegar and about 200ml water, then reduce heat and simmer gently for about 20 mins, until the tomatoes are reduced and really softened, and the sauce is thickened.
- Meanwhile, bring a large pan of water to the boil and cook the tagliolini following pack instructions. Drain the pasta and return to the pan. Add the sauce and toss well into the pasta with the basil. Serve with the grated pecorino.