Orecchiette with eggplant and ricotta

Serves 4

Prep time: 10 mins Cook time: 15–20 mins

3 large eggplant, cut into 3cm dice 500g dried orecchiette

1/3 cup (80ml) extra virgin olive oil 4 cloves garlic, sliced

2 tsp dried chilli flakes, or to taste 2 tbsp baby capers, rinsed

and drained

4 anchovies, rinsed

3 handfuls fresh oregano leaves,

extra to garnish

1 cup (250ml) dry white wine

100ml good quality balsamic vinegar Salt flakes and freshly ground

black pepper

1 cup (80g) finely grated Parmesan 300g (1½ cups) fresh ricotta

1. Cook the eggplant in boiling salted water for 10 minutes. Drain well in a colander, gently pressing out any excess moisture.

2. Cook the pasta according to packet directions, in plenty of boiling salted water until just al dente.

3. Meanwhile, heat oil in a frying pan over medium-high heat. Add the garlic, chilli, capers, anchovies and oregano and cook for two minutes. Add the eggplant, stir through, add the wine and cook until almost dry. Drizzle over the balsamic and cook for a couple of minutes to amalgamate the flavours.

4. Drain the pasta, reserving a little of the cooking water. Stir the pasta through the eggplant mixture, adding a little of the cooking water if needed. Taste and adjust seasoning if necessary. Fold through half the Parmesan. 5. Divide pasta between four warm shallow bowls, crumble ricotta over the top, sprinkle with extra oregano leaves and serve the remaining Parmesan on the side.

Lyndey’s note: Blanching the eggplant in water is a great technique to reduce the amount of oil eggplant loves to absorb. It makes it a much lighter dish. Any type of pasta can be used.

Why this dish?

Ideal with lighter Nero wines, this rustic, Italian-styled classic would be the perfect lunch partner in anyone’s language.