500g dried penne pasta
200ml extra virgin olive oil
2 eggplants, peeled, cut into 2cm chunks
Sea-salt flakes and freshly ground black pepper, to season
4 cloves garlic
1 tsp dried chilli flakes
2 Tbsp capers ½ bunch flat-leaf parsley leaves
200ml white wine
400g can crushed tomatoes, drained
50ml balsamic vinegar
200g fresh ricotta
Cook pasta following pack directions.
Meanwhile, heat oil in a large wide heavy-based saucepan over a medium heat for 2 minutes. Add eggplant and cook for 4 minutes. Season, then add garlic, dried chilli, capers and parsley and cook for a further 2 minutes.
Add wine, 100ml water and drained tomatoes and bring to the boil. Reduce heat to low and cook for 7 minutes or until eggplant is very soft.
Drain pasta and add to eggplant mixture. Stir in vinegar, then season. Serve with fresh ricotta broken and sprinkled over the top.