PASTA WITH AUBERGINE, CHILLI AND LEMON.

INGREDIENTS Serves 4

1 large or 2 medium aubergines
4-6 tablespoon extra-virgin olive oil
Salt
Dried red chilli flakes
1-2 garlic cloves, peeled and minced
A squeeze of lemon juice
Salted ricotta, grated, to serve
400-500g  Pasta fusilli or gnocchi

METHOD

Use a potato peeler to pare strips off the aubergine, so it looks like a zebra crossing. Cut the aubergine into 2 cm chunks, put them in a bowl and toss with olive oil and a good pinch of salt.

Fry the aubergine cubes in a large frying pan over a medium-low heat, moving them around regularly, until they start softening.

Then add a dash of water and cover so they half-fry/half-braise, until very soft. Add a generous pinch of chilli flakes, the garlic, a squeeze of lemon juice and a bit more oil and salt, if you think it needs it. Cook for a minute more, so it is creamy not watery.

Meanwhile, cook the gnocchi or pasta in plenty of fast-boiling salted water until al dente, then drain or lift directly into the aubergine pan.

Toss well, then divide between plates and serve topped with grated cheese and more chilli flakes or black pepper.

Original Recipe Rachel Roddy writing in The Guardian