Justine's spaghetti with prawns and eggplant | Recipe Cart | Recipe Cart

Ingredients

• 20 green prawns, peeled,tails intact
• 60ml (1/4 cup) extra virgin olive oil, plus 1 tbsp, extra
• 1 eggplant, cut into 3cm pieces
• 1 anchovy fillet
• 2 garlic cloves, finely chopped
• 1/2 tsp dried chilli flakes
• 400g can whole peeled tomatoes
• 350g dried spaghetti pasta
• 20g (1/4 cup) finely grated pecorino (optional)
• 3 sprigs fresh basil, leaves picked
• Finely grated rind of 1/2 lemon