Orecchiette with Eggplant, oregano, balsamic and ricotta

Updated at: Sun, 12 Nov 2023 06:21:05 GMT

Step 1

Cook the eggplant in boiling salted water for 10 minutes. Drain well, then gently press out any excess moisture. Heat the oil in a wide-based saucepan over a medium heat. Cook the garlic, capers, anchovies, chilli flakes and oregano until the anchovies have dissolved and the mix is fragrant, about 2 minutes. Stir the eggplant through and season with pepper. Add the wine and cook until almost dry, Drizzle with half the vinegar and cook for a couple of minutes, until the eggplant takes up the vinegar. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Lift the pasta with a sieve or slotted spoon, directly into the pan, adding a little extra cooking water. Cook in the sauce for a minute or two, tossing to coat. Once the sauce is clinging to the pasta, stir the parmesan through and add a little extra oil if needed. Serve with the ricotta crumbled over and drizzled with the remaining vinegar to finish.

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