Recipes

This is a classic Sicilian pasta dish that everyone on the island grows up eating. (I haven't got a clue who Norma is, but I'm sure she's a good old girl!) I like this particular version because the eggplants are cut into strips rather than diced into cubes, and for some reason this seems to make them taste different. Also, adding oregano when frying the eggplants works so well. In Sicily the dish is finished off with salted ricotta – now, even though I can get hold of this easily in London, you might have some difficulty sourcing it, so feel free to use Parmesan or pecorino instead. PS, In the picture I crumbled some fresh ricotta over it instead of using the harder salted ricotta, as it works just as well.

2 large, firm eggplants
extra virgin olive oil
1 tablespoon dried oregano
optional: 1 dried red chili, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stems finely chopped, leaves reserved
1 teaspoon good herb or white wine vinegar
2 14-oz. cans of good-quality chopped plum tomatoes, or 2 cups passata
sea salt and freshly ground black pepper
1 lb. dried spaghetti
6 oz. salted ricotta, pecorino, or Parmesan cheese grated

First of all, get your nice firm eggplants and cut them into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces. Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to (but you don't want to make it too greasy). Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oregano – this will make them taste fantastic. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Once you’ve done the first batch, remove to a plate and do the same with the second batch.

When the eggplants are all cooked, add the first batch back to the pan – at this point I sometimes add a sneaky dried red chili, but that's my addiction coming through so feel free to ignore this! Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes, which you can chop or whiz up, so they're not too chunky. Simmer for 10 to 15 minutes, then taste and correct the seasoning with salt and pepper. Tear up half the basil leaves, add to the sauce, and toss around.

Excerpted from Jamie's Italy
Copyright © 2006 by Jamie Oliver. Photographs © 2006 David Loftus. Additional photographs by Chris Terry and Peter Begg © 2006. Reprinted with permission of Hyperion.