Spaghetti alla Norma

*Greg Wallace Voice* Cooking doesn’t get easier than this. This is the sort of meal that you cook when you really can’t be arsed to spend too long in the kitchen, but still want something satisfying and tasty.
Pasta all Norma is basically an aubergine pasta dish. Like parmigiana but much quicker and with spaghetti. Boom.
I had everything I needed in my cupboard, I just had to grab an aubergine from the supermarket. Easy.
Smokey aubergine, rich tomato sauce. Lavely.

To feed two greedy bastards:

1 Aubergine (don’t call it a fucking eggplant)
1 fat clove of garlic
Extra virgin olive oil
1 tin chopped tomatoes
1 tsp dried chilli flakes
1 tsp dried oregano
1 tsp soft brown sugar
1 tbsp white wine vinegar
1 tbsp tomato purée
200g spaghetti
Small bunch of parsley
Parmesan

Cut your aubergine into 1 cm strip lengthways and then horizontally into 1cm batons. Toss them in a bowl with a few tablespoons of good extra virgin olive oil. The reason for doing this and not oiling the pan is that they are like little sponges and will soak up as much oil as you put in the pan!
Heat a frying pan until it is smoking and then chuck in your aubergine. Toss every minute or so until you have lovely charred aubergine.

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Drain onto kitchen paper and take your pan of the heat, it is going to be bloody hot!
Finely slice the garlic and fry it in a tsp of oil in the same pan for 30 seconds or so. Tip in your chopped tomatoes, a splash of water, the chilli, oregano, sugar, purée and vinegar, as well as the aubergine. Simmer.
Get your spaghetti on. In the next 9 minutes your sauce will reduce nicely.
Drain and toss with the sauce. Grate Parmesan. Chop parsley. Demolish.

To prove that I’m a greedy bastard, this is what my dinner actually looked like, as I ate this recipe for two, myself.

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