Smoky aubergine pasta

Method

1. Heat a griddle pan until smoking. Drizzle the whole aubergines with oil and griddle them, turning regularly, for 30 minutes until charred all over and collapsing. When the aubergines have had 20 minutes, drizzle the tomatoes and onion with oil and add them to the griddle too. Turn the veg regularly for 10 minutes more or until charred and softened, then set aside. Halve the aubergines and spoon the flesh into a bowl, discarding the skin. Add the other charred veg, season with salt and the vinegar, then set aside.
2. Meanwhile, cook the pasta in boiling salted water according to the packet instructions until al dente. Reserve a cupful of pasta water, then drain well.
3. Brush the aubergine chunks with olive oil and season with salt and pepper, then griddle for 1-2 minutes until tender.
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4. Return the pasta to the pan it was cooked in and, over a low heat, stir in the charred veg mixture along with the aubergine chunks and most of the ricotta. Add a splash of cooking water and a glug of olive oil to loosen, if needed. Divide among bowls and top with the capers, the remaining ricotta and the basil.