Paccheri con Melanzane

1: Cut the aubergine into chunky cubes and pan fry with a sprinkle of salt but without oil for 10-15 minutes until softened.

2: Add a tablespoon of oil and fry for another 5 minutes. Remove and set aside.

3: Sauté diced onion for 5 minutes then add garlic and tomato purée. Fry for a minute.

4: Add the tinned tomatoes and fill the empty cans halfway with water, then add this to the mixture.

5: Mix well, breaking up the tomatoes with your spoon and let simmer for 5 minutes.

6: Add the aubergine back in and let simmer for another 5 minutes.

7: Stir through the pasta, ricotta, and some pasta cooking water until smooth and creamy.

8: Season to taste and serve with fresh basil.