Yuxiang Eggplant Spaghetti with Basil and Parmesan (Chinese × Italian)

Method

1. Fill a 3 L pot with water, add the salt and bring to a rolling boil over high heat, about 10 min. Meanwhile dice the eggplant into 2 cm cubes, roughly chop the tomato and finely chop the garlic and ginger. Mix the soy sauce, black vinegar and sugar in a small cup.

   Add in this stepSalt (for the pasta water) 2 tspLight soy sauce 2 tspChinese black vinegar (Chinkiang) 2 tspSugar 1½ tsp

   high heat

2. Heat most of the olive oil in a 28 cm pan over medium-high heat, spread the eggplant in a single layer and fry for 6 min, turning, until golden outside and soft inside. Lift out onto a plate.

   Add in this stepEggplant 300 gExtra-virgin olive oil 2¼ tbsp

   medium-high heat

3. Drop the spaghetti into the boiling water and cook on high heat for 9 min, 1 minute less than the packet says, so it finishes perfectly in the sauce. Before draining, scoop out a mug of the cooking water.

   Add in this stepSpaghetti 200 g

   high heat

4. While the pasta cooks, add the rest of the olive oil to the same pan and, over medium heat, stir-fry the pork for 2 min 30 sec until no pink remains. Add the doubanjiang, garlic, ginger and tomato and cook for 2 min more, until the tomato collapses and the oil turns red.

   Add in this stepExtra-virgin olive oil ¾ tbspMinced pork 100 gDoubanjiang (chilli bean paste) 1 tbspGarlic cloves 3Fresh ginger 8 gTomato 1

   medium heat

5. Add the drained spaghetti, the eggplant and the soy mixture, pour in 100 ml of pasta water and toss vigorously over medium-high heat for 1 min 30 sec, until the sauce clings glossily to the pasta. If it looks dry, add a little more pasta water.

   medium-high heat

6. Turn off the heat, tear in the basil leaves and stir in the spring onion, then serve with Parmesan grated over the top.

   Add in this stepBasil leaves 8Spring onions 1Parmesan (Parmigiano Reggiano) 20 g