Pasta Norma

1. 1

   Cut the discs across so you end up with little matchsticks of eggplant.

2. 2

   Heat 1-2 tbsp olive oil in a large non-stick frying pan.

3. 3

   Add the eggplant in batches, and fry on a fairly high heat until really tender and golden.

4. 4

   You want it to be melt-in-the-mouth with no rubberiness left.

5. 5

   Season and tip out onto a plate.

6. 6

   Wipe out the pan then add another tbsp oil and cook the garlic for a minute.

7. 7

   Add the chili flakes and tomatoes and simmer for 10 minutes.

8. 8

   Cook the linguine following packet instructions.

9. 9

   Stir the basil and eggplant into the sauce and heat through.

10. 10

    Toss with the drained linguine and finish with the grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.