WEEKEND PROJECT - Pasta alla norma

It’s now prime aubergine season, so it’s the best time to make this Italian classic. In our version, the veg is roasted rather than fried to create meltingly tender chunks of aubergine in a rich tomato sauce.

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Pasta alla norma

SERVES 4 PREP 10 mins

COOK 1 hr EASY V

2 aubergines, cut into

3cm chunks

4 tbsp extra virgin olive oil

1 small onion, finely chopped

2 garlic cloves, crushed pinch of chilli flakes

2 x 400g cans chopped tomatoes

350g spaghetti small bunch of basil, shredded, plus a few leaves to serve

1 heaped tbsp capers, drained ricotta salata, parmesan or vegetarian alternative, finely grated, to serve (optional)