Pasta Alla Norma
A simple Scillian dish with tomatoes, aubergine, capers and chilli. Easily vegan / veggie if you remove or swap the cheese.
1 large aubergine
200grams of dried pasta
2/3 cloves of garlic
1/2 tbsp of Oregano
1 tbsp of capers
1 tbsp red wine vinegar
1 tin of tomatoes
Handful of Pecorino
Dice aubergine into small/medium cubes and salt. Leave them to drain in a colander for 20 minutes. Then rinse and pat dry.
Put your pasta water on to boil.
Add the aubergine to a mixing bowl and add a pinch of chili flakes and the oregano. Toss around to coat to the aubergine.
Add the coated aubergine to a frying pan, on a medium high heat and fry until golden.
Once golden, add in capers and cook for a couple minutes.
Add in tomatoes and red wine vinegar. You want the tomatoes smooth so blitz them in a blender first.
Your water should be boiling, so add in the pasta.
Reduce the sauce down to 15 - 20 mins on a low/medium heat.
Once reduced, add in your now cooked pasta, plus a little of the pasta sauce to loosen.
Toss through a generous handful of grated pecorino with some basil leaves and serve!
Top with a lil more cheese and some extra basil if you'd like