Zaalouk Pasta alla Norma

Method

1. Put 2 L of water and the pasta salt in a large pot on high heat to come to the boil; making the sauce while it heats keeps the timing right. Cut the eggplant into 2 cm cubes, grate the tomatoes and discard the skins, and thinly slice the garlic.

   Add in this stepSalt (for the pasta water) 2 tsp

   high heat

2. Heat a generous amount of the olive oil in a 26 cm frying pan on medium-high heat, add the eggplant and some of the sauce salt and fry for 8 min (per batch if doing two). Leave it alone for the first few minutes so it browns. If the eggplant soaks up all the oil, don't add more: it releases it again as it cooks. Once browned outside and creamy inside, transfer to a plate.

   Add in this stepEggplant (aubergine) 400 gExtra-virgin olive oil 3 tbspSalt (for the sauce) ⅛ tsp

   medium-high heat

3. Add the remaining olive oil to the same pan on medium heat, then the garlic, cumin, paprika and pepper flakes, and fry for 30 sec until fragrant.

   Add in this stepExtra-virgin olive oil 2 tbspGarlic cloves 2Ground cumin ¾ tspSweet paprika 1 tspRed pepper flakes 1 pinch

   medium heat

4. Add the tomato and the rest of the sauce salt and simmer on medium heat for 7 min until thickened. Return two-thirds of the fried eggplant and crush it roughly with a spoon so the sauce turns thick like zaalouk. Keep the rest of the eggplant for the top.

   Add in this stepRipe tomatoes (or canned whole tomatoes) 400 gSalt (for the sauce) 0.4 tsp

   medium heat

5. Drop the pasta into the boiling water and cook on high heat for 10 min, about 1 minute less than the packet says; it finishes cooking in the sauce. Scoop out a cup of the pasta water before draining.

   Add in this stepShort pasta (rigatoni, penne) 180 g

   high heat

6. Add the drained pasta to the sauce with 2 to 3 tablespoons of pasta water and toss on medium-low heat for 1 min 30 sec, until the sauce clings glossily to the pasta. Stir in half the basil and the cilantro. Add a splash more pasta water if it looks dry.

   Add in this stepBasil leaves 4Fresh cilantro (coriander) 6 g

   medium-low heat

7. Divide between bowls, top with the reserved eggplant, crumble over the feta and tear over the remaining basil. Serve straight away.

   Add in this stepFeta cheese 50 gBasil leaves 4