Serves two people




6 tablespoons extra virgin olive oil*
2 garlic cloves, finely chopped
I medium aubergine, about 300g
1 jar of Friggione or other tomato sauce*
6 leaves of basil
160g chitarrine or other good quality dried egg pasta*
60g grated juniper ricotta*





1. Peel the aubergine and chop it into 1cm cubes.

2. Heat the olive oil in a frying pan, add the garlic and cook for 30 seconds.

3. Add the aubergine and cook for about 3 minutes over a high heat, or until the cubes are soft. Season with salt & pepper.

4. Pour in the jar of Friggione or other tomato sauce, lower the heat and add the basil leaves.

5. Cook the pasta in boiling salted water according to the packet instructions and add to the sauce, mixing everything well.

6. Finish of with the grated juniper ricotta and serve immediately.




* These products are available from www.deliziosodeli.co.uk