Marina Oliphant
A crowd pleaser!
Ingredients
Method
1.
Cook pasta following pack directions.
2.
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.
3.
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.
4.
Drain pasta and add to eggplant mixture. Stir in vinegar, then season. Serve with fresh ricotta broken and sprinkled over the top.
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