Pasta alla norma

Instructions

1. Preheat oven to 220˚C fan-forced (240˚C standard). Line two baking trays with baking paper.
2. In a large bowl, combine the eggplant chunks with 3 tbsp extra virgin olive oil. Toss well to coat. Spread the eggplant chunks onto the baking trays and roast for 20 minutes, or until golden. Remove from the oven and season with salt and pepper.
3. Bring a large saucepan of salted water to the boil.
4. Meanwhile, heat 3 tbsp oil in a large heavy-based saucepan over medium heat. Add the garlic and cook, stirring for 1 minute, or until fragrant. Add the passata and oregano and cover. Cook for 5-10 minutes, or until the sauce thickens. Season to taste with salt and pepper.
5. When the water comes to the boil, cook the pasta according to the packet directions. When cooked, add the pasta to the sauce with the roasted eggplant and toss to coat. Add a dollop of extra pasta water, if you like (this helps give the pasta sauce a thicker texture and extra seasoning!).
6. Divide pasta between bowls and garnish with a drizzle of extra virgin olive oil, basil leaves and chilli flakes.