30 minutes before cooking the pasta: chop the aubergine into cubes, put it in a colander placed in a bowl, and sprinkle it with large salt.  Put a plate on top and something heavy on top of that and then leave it for 30 minutes.  this really makes a difference to the oil uptake of the aubergine.  It cooks much better after this!

Cook the pasta according to the packet instructions.  I like to use fusilli or penne rigate for this sauce, but the choice is yours.

Rinse the aubergine and blot it dry with paper towels.

In a pan, heat a few tablespoons of olive oil.  Add the chopped aubergine and saute it, stirring often, until it browns on all sides.

In another pan, heat a little olive oil. Add the tomato puree and let it simmer for 5 minutes.  If you want to really make it from scratch, de-seed and peel 4-5 large tomatoes.  Chop them and simmer them for 20 minutes. You can also put a whole clove of garlic in the oil, if you like, to add flavour (and then take it out at the end).

Add the cooked aubergine to the tomato. Salt to taste, but be careful as the aubergine has already absorbed some salt.

Drain the pasta and add the sauce to it.  Tear up a few basil leaves and sprinkle them on top.

Grate hard ricotta over the top of the pasta.

Now take a mouthful and be surprised at how such a simple thing can taste SOOO good!!!