Preparation – step by step recipe
- Cut the eggplant into large chunks. Sprinkle them with salt and leave to rest for 10 minutes. Pat them dry.
- Take your Sensa casserole and add a generous splash of olive oil. Heat your induction hob to a medium-high heat and fry the eggplant in batches until golden brown. Set aside in a separate bowl.
- Add the finely chopped onion and fry until translucent. Add the garlic and tomato purée and fry for a further minute.
- Add the chopped tomatoes, oregano and, if desired, some chilli flakes. Season with salt and pepper to taste.
- Leave the sauce to simmer gently, uncovered, for 15 to 20 minutes.
- Meanwhile, cook the pasta al dente. Reserve a cup of the pasta water.
- Add the eggplant and pasta to the tomato sauce. Mix it all together over a low heat and add a little of the reserved pasta water if necessary.
- Add some shredded basil and finish with freshly grated Parmesan and a dash of good-quality olive oil.
Tip: fry the eggplant separately. If you let it cook in the sauce, the dish will be soggy and less flavourful. Do you prefer the classic Sicilian version? Use fresh ricotta instead of Parmesan.
