Chop the eggplants into rough 2cm chunks. Place in a colander, sprinkle with sea salt to draw out the moisture.
Pick the basil leaves and finely slice the stalks.
Rinse the eggplants and pat dry with kitchen paper, the Putin large bowl with oregano, chili flakes, a splash of olive oil, and a pinch of sea salt and black pepper.
Heat a splash of olive oil in large frying pan over medium heat. When hot, add the eggplants in a single layer and fry for 5-8 minutes, or until softened and golden.
Add another splash of olive oil, followed by the garlic, capers and basil stalks,then cook for a further 2 minutes, or until golden.
Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce to low heat, and simmer gently for 15-20 minutes, or until thick and glossy.
Grate in half the cheese and tear in most of the reserved basil leaves. Add a splash of extra virgin olive oil, then season to taste.
The sauce is completed
Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al Dente.
Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
The spaghetti if completed
- 2.0 Eggplants
- 4.0 Cloves of garlic
- 4.0 Sprigs of fresh basil
- 4.0 Pinches of dried oregano
- 1.0tsp Dried chili flakes
- Olive oil
- 3.0tsp Baby capers
- 2.0tsp Red wine vinegar
- 1*400 g tine of plum tomatoes
- 160.0g Dried wholewheat spaghetti
- 25.0g Pecorino cheese substituted with Parmesan
- Extra virgin olive oil