Norma al forno

Method

1. Fill a high-sided casserole or ovenproof frying pan with enough oil to cover the bottom – about 0.5cm deep. Put over a high heat and, once shimmering hot, fry the aubergines in 2-3 batches until soft and light golden all over (4-6 minutes). Drain on kitchen paper and sprinkle with salt.
2. Pour out all but 2 tbsp of the olive oil (this can be used in another dish). Put over a medium heat and fry the garlic and basil stalks for a minute until fragrant, then add the tomato purée and cook for another minute. Pour in the passata, swish out the jar/packet with around 150ml water and add that too, season with salt and pepper, then bring back to a simmer. Add the vinegar and cooked aubergines, then leave to gently simmer for 20 minutes, stirring occasionally. It should be thick and jammy – if the sauce starts catching, add a splash of water. Taste for seasoning.
3. Heat the oven to 220°C fan/gas 9 and bring a large pan of salted water to the boil. Add the pasta and cook for 3 minutes less than it states on the package, then drain and mix into the sauce, adding a splash of pasta water, the mozzarella and three quarters of the basil leaves. Stir vigorously until all the pasta is thickly coated in the sauce, then compress the mixture down a little to smooth the top. Sprinkle with the pecorino.
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4. Bake for 15-20 minutes until bubbling and some of the pasta on top is crisping up. Tear over the remaining basil leaves, leave to rest for 5-10 minutes, then serve by cutting thick slices with a serrated knife.