Pasta alla norma Pasta alla norma

It’s now prime aubergine season, so it’s the best time to make this Italian classic. In our version, the veg is roasted rather than fried to create meltingly tender chunks of aubergine in a rich tomato sauce.

SERVES 4 PREP 10 mins COOK 1 hr

2 aubergines, cut into 3cm chunks 4 tbsp extra virgin olive oil

1 small onion, finely chopped 2 garlic cloves, crushed pinch of chilli flakes

2 x 400g cans chopped tomatoes 350g spaghetti small bunch of basil, shredded, plus

a few leaves to serve

1 heaped tbsp capers, drained ricotta salata, parmesan or vegetarian alternative, finely grated, to serve (optional)

1 Toss the aubergines with 1 heaped tsp salt, then tip into a colander set over a bowl to drain for 30 mins.

2 Heat half the oil in a flameproof casserole or saucepan over a low heat and cook the onion with a pinch of salt for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes, 1 tsp sugar and bring to a simmer. Cook for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.

3 Pat the aubergine dry with kitchen paper, toss with the rest of the oil, spread out on a baking sheet and roast for 25-30 mins until tender and golden at the edges. Meanwhile, cook the pasta following pack instructions, then drain, reserving 100ml of the water. 4 Stir the aubergine into the sauce along with the basil and capers. Season and toss with the pasta and a splash of the reserved water. Divide between bowls and top with the cheese, if using, and extra basil.

PER SERVING 517 kcals • fat 13g • saturates 2g •

carbs 79g • sugars 15g • fibre 10g • protein 15g •

salt 1.7g

Try stirring a little nduja into the sauce. The fiery Italian salami paste adds an extra layer of flavour and an extra kick of chilli heat.

If you’ve got a glut of courgettes, you can use these in place of some, or all, of the aubergines.

To turn this into a pasta bake, swap the spaghetti for a short tube pasta, such as penne or rigatoni, then tip into a dish and cover with mozzarella. Bake until gooey and golden.