Pasta Norma

Directions

1. 1
   Cut the discs across so you end up with little matchsticks of eggplant.
2. 2
   Heat 1-2 tbsp olive oil in a large non-stick frying pan.
3. 3
   Add the eggplant in batches, and fry on a fairly high heat until really tender and golden.
4. 4
   You want it to be melt-in-the-mouth with no rubberiness left.
5. 5
   Season and tip out onto a plate.
6. 6
   Wipe out the pan then add another tbsp oil and cook the garlic for a minute.
7. 7
   Add the chili flakes and tomatoes and simmer for 10 minutes.
8. 8
   Cook the linguine following packet instructions.
9. 9
   Stir the basil and eggplant into the sauce and heat through.
10. 10
    Toss with the drained linguine and finish with the grated cheese.