See Also: Pasta with aubergines, tomatoes, chilli and ricotta salata cheese(recipes)
A curry of aubergines, tomatoes and lemongrass(recipes)
Salata horiatiki (Greek salad with tomato, cucumber, olives, dill and feta cheese)(recipes)
Chickpea stew with tomatoes and green chilli(recipes)
Pasta with Spinach and Ricotta(recipes)
Baked Pasta with Ricotta(recipes)
Monkfish with cherry tomatoes and chilli served with carrot sformato(recipes)
Goats' cheese toastie with aubergines, peppers and courgettes(recipes)
Ricotta Cheese and Blueberry Parfaits(recipes)
Pasta with tomatoes, capers and mint(recipes)

Pasta with aubergines, tomatoes, chilli and ricotta salata cheese (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



2 large aubergines500g/1lb 2oz small tomatoes, or good quality canned plum tomatoes, drained of juice6 tbsp extra virgin olive oil8 tbsp salt400g/14oz dried spaghetti4 garlic cloves, crushed¼ teaspoon crushed dried chillieslarge handful fresh basil leaves, roughly chopped100g/3½oz ricotta salata, finely grated (or feta cheese, crumbled)salt and freshly ground black pepper



Method



1. Cut off the tops and bases of each aubergine and cut across into two. Cut each piece lengthways into sticks (about the size of chips).2. Place into a colander and sprinkle them with one teaspoon of salt. Place the colander over a bowl and leave the aubergines for 30-40 minutes to disgorge some of their juices.3. Meanwhile, if using fresh tomatoes, squeeze the tomatoes over the sink to get rid of most of their juices. (Discard the seeds and juice.)4. Coarsely chop the tomatoes and set aside.5. Pat the aubergines dry with kitchen paper to remove the salt and excess juices.6. Heat four tablespoons of the olive oil in a large frying pan. Add half the aubergine pieces and fry, turning occasionally, until golden-brown all over. Remove with a slotted spoon and place onto a plate lined with kitchen paper to drain. Add the remaining aubergine pieces and fry and drain as before.7. Remove the pan from the heat to allow the oil remaining in the frying pan to cool (if you were to add the garlic now, it would burn).8. Place 4.5 litres/8 pints water into a large pan and bring to the boil. Add the salt, then the spaghetti and cook according to packet instructions, or until al dente.9. Shortly before the spaghetti is ready, add the remaining olive oil and the garlic to the frying pan and return it to the heat. As soon as the garlic begins to sizzle, add the crushed chillies and the tomatoes and cook over a high heat for 2-3 minutes, or until the tomatoes have broken down into a sauce.10. Add the aubergines and season, to taste, with salt and freshly ground black pepper.11. Drain the cooked spaghetti and add to the sauce.12. Add the basil and half of the ricotta salata or feta and mix well.13. To serve, spoon equal portions of the spaghetti and sauce into four warmed bowls and sprinkle each with the remaining cheese.