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Nutrition: Per serving

  • kcal517
  • fat13g
  • saturates2g
  • carbs79g
  • sugars15g
  • fibre10g
    high
  • protein15g
  • salt1.7g
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Method

  • step 1

    Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.

  • step 2

    Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.

  • step 3

    Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.

  • step 4

    Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.

Authors

Esther ClarkDeputy food editor, BBC Good Food
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Overall rating

A star rating of 2.8 out of 5.5 ratings
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