Sicilian Roasted Eggplant Rigatoni alla Norma

Preheat oven to 220°C. Wash and slice 600 g eggplant into 1 cm half-moons. Toss with 40 ml oil, 3 g salt and 1 g pepper and spread evenly in a single layer.

Roast at 220°C for 25–30 minutes, turning once, until eggplant is soft and lightly browned at the edges; reduce heat slightly if scorching.

Meanwhile crush 500 g canned tomatoes and mince 12 g garlic. Heat remaining 15 ml oil over medium heat, cook garlic, 2 g oregano and optional 1 g chili for 30 seconds, then stir in 25 g tomato paste for one minute.

Add tomatoes and simmer 10–12 minutes until thick. Stir in remaining 2 g salt. Separately boil 320 g rigatoni according to package directions, reserving 150 ml cooking water.

Toss cooked pasta and roasted eggplant with the sauce over medium-low heat 1–2 minutes. Add reserved pasta water a tablespoon at a time if dry; top with 70 g grated cheese and 15 g basil and serve four.