Aubergine pasta with ricotta and homemade tomato sauce

2 tbsp olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 fresh tomatoes, chopped

1 tbsp tomato paste

1 tsp sugar 

1/2 tsp dried oregano

1/2 tsp dried basil

 handful of fresh basil, chopped

Salt and pepper, to taste

1 large aubergine, cut into 1/2-inch cubes

2 tbsp olive oil (for roasting aubergine)

Salt and pepper, to taste

pasta of your choice, we like rigatoni for this

250g  ricotta cheese

Preheat the oven to 200c

Place the cubed aubergine on a baking sheet. Drizzle with olive oil and season with salt.

Roast the aubergine in the preheated oven for 20-25 minutes, or until golden and tender, flipping halfway through. Remove from the oven and set aside.

Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Add the chopped tomatoes, herbs and basil. If the tomatoes are very acidic, add the sugar to balance the flavors.

Season with salt and pepper, then bring the sauce to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until it thickens and develops a rich flavor.

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.

Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Add the roasted aubergine to the tomato sauce and stir to combine.

Add the cooked pasta to the sauce, along with a few spoonfuls of the reserved pasta water to help the sauce coat the pasta. Stir gently to combine everything.

Divide the pasta between bowls, then top each serving with a generous spoonful of ricotta cheese.

Garnish with fresh basil

Try adding a splash of balsamic vinegar or a pinch of red pepper flakes to the tomato sauce for a richer depth.

Vegan Variation: Use vegan ricotta or skip the cheese altogether for a dairy-free version.