Pasta alla Norma

Serves 4

prepPreheat oven to 220°C / 425°F fan.
3 eggplants (900 g)	Peel eggplants in alternating strips, slice 1 cm thick	Toss eggplant with oil, salt; roast 220°C / 425°F, 30–35 min until golden	Remove oregano sprigs, stir in roasted eggplant	Toss pasta into sauce with two-thirds pecorino & basil; loosen with cooking water	Divide between bowls, top with remaining pecorino & basil
75 ml olive oil
3/4 tsp salt
2 tbsp olive oil	Fry garlic & chillies in oil 1–2 min until golden	Add tomatoes, oregano, sugar & pepper; simmer 10 min until thick
5 garlic cloves, thinly sliced
1–2 mild dried chillies, deseeded
2 × 400 g tins plum tomatoes
5 large oregano sprigs (8 g)
1 tsp caster sugar
black pepper
300 g spaghetti	Cook spaghetti al dente, drain & reserve cooking water
30 g mature pecorino romano, shaved (two-thirds)
15 g basil leaves, torn (two-thirds)
15 g mature pecorino romano, shaved (remaining third)
7 g basil leaves, torn (remaining third)
pasta cooking water

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