•  2 x 400g eggplants (aubergines), chopped
•  4 cloves garlic, unpeeled
•  2 long red chillies
•  ⅓ cup olive oil
•  sea salt and cracked black pepper
•  200g rigatoni
•  2 tablespoons sherry vinegar
•  1 cup basil leaves
•  200g ricotta

  Preheat oven to 200ºC (400ºF). Place the eggplant, garlic, chillies, oil, salt and pepper on a baking tray and toss to combine. Roast for 25–30 minutes or until golden and tender. Cook the pasta in a saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to the pan. Squeeze the garlic from its skin, slice the chillies and add to the pasta with the eggplant, vinegar, basil and ricotta and toss to combine. Serves 2.