Pasta alla Norma (Eggplant Pasta)

Step 1: Preheat the oven to 240°C / 450°F (220°C fan). Line a baking tray with baking or parchment paper.

Step 2: Toss the eggplant with the oil, salt, and pepper. Spread it on the tray and roast for 20 minutes.

Step 3: Flip the eggplant and roast for a further 5 minutes. Let it cool on the tray; this helps it hold its shape when tossed.

Step 4: Bring a large pot of salted water to a boil. Start cooking the pasta a couple of minutes after you begin making the sauce. Cook until al dente or to your liking.

Step 5: Heat the oil in a very large skillet over medium heat. Add the garlic and cook for 20 seconds, until golden. Add the onion and cook for 2 to 3 minutes, until translucent and cooked through.

Step 6: Increase the heat to medium-high and add the wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.

Step 7: Add the tomato passata. Pour the water into the passata bottle, screw on the lid, shake, and pour the water into the pan.

Step 8: Add the dried herbs, red pepper flakes, salt, and pepper. Stir and simmer for 5 minutes.

Step 9: Stir in the eggplant, then add the cooked and drained pasta. Gently toss until the pasta is coated in the sauce, taking care not to mash the eggplant.

Step 10: Serve immediately, garnished with fresh basil and Parmesan.