Pasta with Tomatoes and Aubergine Recipe - Great British Chefs

Ingredients

• 2 tbsp of olive oil
• 1 garlic clove, finely chopped
• 8 basil leaves, plus a few extra for ganish
• 10 anchovy fillets, drained
• 1 tbsp of capers
• 400g of zitoni pasta
• 1 aubergine, halved lengthways
• 500ml of sunflower oil
• plain flour, for dusting
• 2 tbsp of pecorino
• 2 tbsp of ricotta, shavings
• 300g of white onion, very finely sliced
• 4 tbsp of extra virgin olive oil
• 1kg large ripe tomato
• 2 garlic cloves, peeled but left whole
• 20 basil leaves
• sea salt