Method

• 1.
  Toss the eggplant in a bowl with 1 tsp fine salt and transfer to a colander to drain.
• 2.
  Meanwhile, warm 2 tbs oil in a medium saucepan. Cook garlic and capers, stirring, for 1-2 minutes until soft and aromatic. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, vinegar, oregano and chilli. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Set aside.
• 3.
  Rinse eggplant of any salt and pat dry on paper towel. Heat 2 tbs oil in a large frypan over high heat. Add half the eggplant and cook for 3-5 minutes without turning. As the eggplant colours, turn pieces over and continue to cook for another 3-5 minutes until golden, tender and cooked through. Transfer to sauce and repeat with remaining 2 tbs oil and eggplant. Cook sauce with eggplant over low heat, stirring occasionally, for 10 minutes. Leave to rest at room temperature to allow flavours to develop.
• 4.
  When you wish to serve, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1 cup (250ml) cooking water. Return pasta to pan with sauce and reserved cooking water and toss to coat over medium-low heat.
• 5.
  Serve pasta sprinkled with salted ricotta and basil.