Ingredients

· 2 aubergines

· 1 teaspoon salt

· 4 tablespoons olive oil

· 1 onion

· 2 garlic cloves

· A pinch chilli flakes

· 800 g tomatoes

· 1 teaspoon sugar

· 350 g spaghetti

· A bunch basil

· 1 tablespoon capers

· Ricotta or parmesan, to serve

Method

Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 minutes, to extract any moisture. Heat the oil in a casserole dish. Tip in the onion and a pinch of salt, and cook over a low heat for 10 minutes. Add the garlic and chilli, and cook for a minute. Tip in the tomatoes and sugar, and bring to simmer. Cook for 20 minutes, stirring occasionally. Heat the oven to 220°C. Pat the aubergine with kitchen paper, then toss with remaining oil. Spread out on a baking sheet and roast until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100 ml of the cooking water. Stir the aubergine into the sauce with basil and capers. Season to taste, toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between bowls and top with the ricotta and extra basil.