Eggplant Ragu with Olives, Basil & Shredded Parmesan over Casarecce Pasta

Roast Eggplant:

Preheat the oven to 220°C. Peel and large dice eggplant into 2-3 cm pieces. Spread in an even layer, on a lined baking tray and drizzle with olive oil and lightly salt. Add to oven, cook for about 15 to 17 minutes or until charred and tender.

Cook Onion:

Peel and small dice the onion. Heat olive oil in a large pot over medium-high heat. When oil is shimmering, add onion and cook until soft and translucent, about 5 minutes. In the meantime, wash the fresh produce, thinly slice zucchini. Roughly chop olives. Small dice chilli.

Add Ingredients:

If using; add chilli, diced tomatoes, half the basil leaves roughly tear as you add and the tomato paste. If the sauce is too dry, add ⅓ to ½ cup of water. Immediately reduce heat to a simmer uncovered until flavours blend and sauce thickens slightly, stirring occasionally, about 10 to 15 minutes.

Finish Ragu:

When eggplant is roasted, add to pot. Mix in chopped olives and sliced zucchini, then simmer 5 minutes longer. Taste and season as required. Heat a large pot of salted water to boil.

Cook Pasta:

Carefully add pasta to the pot of boiling water, cook until just tender about 9 to 11 minutes or done to your liking. Drain and divide pasta between bowls.

You Plate It:

Divide ragu between bowls. Sprinkle over parmesan and reserved basil leaves. Enjoy!