Tomato and Eggplant One-Pot baked pasta

Ingredients:

¼ cup (60 ml) olive oil

2 eggplants, quartered lengthways, then each quarter cut in half widthways (1 lb 2 oz/500 g)

Salt and black pepper

12 ¼ oz (350 g) cherry tomatoes, half sliced, the rest left whole

14 oz (400 g) can diced tomatoes

1 tsp (5 ml) dried oregano

1 cup (20 g) basil leaves, roughly torn, plus a few extra leaves to serve

6 garlic cloves, peeled and thinly sliced (or one bunch of garlic scapes)

1 red chile, cut in half lengthways, stem left intact (or a large padron pepper)

2 tbsp (30 ml) tomato paste

1 tsp (5 ml) icing sugar (or granulated sugar whirred in a food processor until it is powdery)

7 tbsp (100 g) unsalted butter, cut into ¾-inch/2-cm cubes

9 oz (250 g) dried fusilli, or other short, dried pasta

1 2/3 cups (400 ml) boiling water

1/3 oz (10 g) parsley, roughly chopped

1 ½ oz (40 g) parmesan, finely grated

Salt and black pepper

Preparation:

Heat the oven to 425 F (220 C). Put the oil in a large ovenproof sauté pan for which you have a lid, then lay in the eggplants, a teaspoon of salt and a good grind of pepper. Toss to combine, then arrange the eggplants skin side down in the pan. Roast for 30 minutes, until nicely golden and starting to catch in places.

Add the remaining ingredients apart from the water, parsley and parmesan to the pan, then add 1 2/3 cup (400 ml) just-boiled water and stir in a teaspoon of salt and a good grind of pepper. Don’t worry if all the pasta is not completely covered with liquid at this stage. Cover and bake for another 30 minutes, until the tomatoes have cooked down and the pasta is tender.

After the pasta has been in the oven for 30 minutes, give everything a good stir and cook uncovered for a final 10–15 minutes, until the sauce clings to the pasta and is starting to catch in places. Remove, leave to sit for 10 minutes, then serve with the parsley, parmesan and extra basil leaves sprinkled over the top. Serves 4.

From Comfort by Yotam Ottolenghi

Eggplant in basket photo by Erin Girard