I have been making variations on this glorious high-summer dish for years – the perfect marriage of Italian flavours.
Serves: 4
INGREDIENTS
2 small eggplants, halved lengthways
⅓ cup extra-virgin olive oil
1 onion, finely chopped
sea salt and ground pepper
3 garlic cloves, crushed
½ teaspoon chilli flakes
finely grated zest 1 lemon
400-gram tin chopped tomatoes in juice
300 grams small cherry tomatoes
¼ cup dry white wine
2 tablespoons tomato paste
1 teaspoon sugar
350 grams spaghetti
2 tablespoons capers
parmesan, finely grated, to serve
METHOD
Preheat the oven to 190°C fan bake.
Slice the eggplants into 1cm-thick half-moons, then toss with ¼ cup of the olive oil. Spread out across 2 oven trays and roast for 15-20 minutes, until softened and golden around the edges.
Heat the remaining oil in a large frying pan. Add the onion, season with salt and pepper, and cook over a low heat for 10 minutes. Add the garlic, chilli flakes and lemon zest and cook for 1 minute. Add the tinned and fresh tomatoes, white wine, tomato paste and sugar and simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, cook the pasta following the packet instructions, reserving 3 tablespoons of the cooking water.
Stir the eggplant into the sauce along with the capers. Season to taste, then add the spaghetti and reserved cooking water to the pan and toss to combine. Divide between four bowls and top with parmesan to serve.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!