Pasta alla Norma Spaghetti

Ingredients

• ¾ aubergine, cut into 2–3cm cubes
• 1½ tbsp olive or rapeseed oil
• 1 brown onion, finely chopped
• 2½ garlic cloves, crushed
• 1 tbsp tomato purée
• ½ x 160g tin chopped tomatoes
• 60ml water
• 1 tsp dried oregano
• 2g fresh basil, leaves torn, stalks finely chopped if using
• 110g dried spaghetti

Method

1. Heat the oven to 220°C / 200°C fan. Toss the aubergine with 1 tbsp oil and roast for 20–25 minutes, turning once, until soft and golden.
2. Meanwhile, heat the remaining 1 tbsp oil in a large pan. Add onion and cook for 6–8 minutes until soft.
3. Add garlic, tomato purée, oregano and basil stalks if using. Cook for 1 minute.
4. Add chopped tomatoes and water. Simmer for 10 minutes.
5. Stir in the roasted aubergine and simmer for another 5–10 minutes, until thick and soft.
6. Remove babies portion before adding capers, tapenade, chilli, salty cheese or adult seasoning.
7. Cook the spaghetti according to the packet. Cook babies's portion slightly softer and cut short.
8. Toss spaghetti through the sauce.
9. Adults can add capers, tapenade, chilli, black pepper and cheese at the table.
10. Save about 145g aubergine tomato sauce per adult-equivalent unit for Dinner 3.