Pasta alla Norma

The season's first cocktail tomatoes, fresh aubergine and fresh basil have all arrived in the Zsámboki Biokert organic market garden. This Sicilian classic is one of the finest ways to turn summer's best vegetables into a proper Italian feast.

Add to your basket:

• 2 Organic aubergines (The star of the week — cubed and roasted)
• 250 g Organic cocktail tomatoes (NEW! — the sweet, jammy base of the sauce)
• 1 large bunch Organic fresh basil (NEW! — the heart of the dish, scattered fresh at the end)
• 1 Organic onion (For the sauce base)
• 3 cloves Organic garlic (For depth of flavour)
• 2 packs Organic spelt spaghetti (250g/pack — recipe needs approx. 350g)
• 1 tsp Chilli flakes (unfortunately only available elsewhere for now — we're working on it)
• 1 tbsp Capers (unfortunately only available elsewhere for now — we're working on it)
• to taste Olive oil, salt, sugar (unfortunately only available elsewhere for now — we're working on it)
• to taste Parmesan or ricotta salata (unfortunately only available elsewhere for now — we're working on it)

Method: Cube the aubergine, toss with salt and leave in a colander for 30 minutes to draw out any bitterness. Meanwhile, preheat the oven to 220°C. Heat a little oil in a saucepan and cook the onion for 10 minutes, then add the garlic and chilli flakes. Add the cocktail tomatoes and a pinch of sugar and simmer uncovered for 20 minutes until you have a rich, thick sauce. Pat the aubergine dry, toss with oil and spread on a baking tray. Roast for 25–30 minutes until golden and tender. Cook the spaghetti in well-salted water, reserving 100ml of the cooking water. Stir the capers and roasted aubergine into the sauce, then toss with the drained pasta and a splash of cooking water to loosen. Serve immediately, scattered generously with fresh basil and grated Parmesan.