Classic Pasta alla Norma

Place the eggplant chunks in a colander, toss with the salt, and set over a bowl for 30 minutes to draw out excess moisture. This helps the eggplant roast well and keeps the finished sauce from becoming watery.

Meanwhile, heat 2 tbsp of the olive oil in a large saucepan over low heat. Add the chopped onion with a small pinch of salt and cook for about 10 minutes until soft. Stir in the garlic and chilli flakes, cook for 1 minute, then add the chopped tomatoes and sugar. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally. Preheat the oven to 220C/200C fan/gas 7.

Pat the eggplant dry with paper towels, then toss with the remaining 2 tbsp olive oil. Spread on a baking tray in a single layer and roast for 25 to 30 minutes until tender and lightly browned at the edges. While the eggplant roasts, cook the spaghetti in salted boiling water until al dente, reserving 100 ml of the pasta water before draining.

Stir the roasted eggplant into the tomato sauce along with the shredded basil and capers. Taste and adjust the seasoning, then add the drained spaghetti and enough reserved pasta water to loosen the sauce so it coats the pasta evenly. Divide among bowls and finish with grated ricotta salata or Parmesan and a few extra basil leaves.