Cup of Yum
1. Peel the eggplpant and cut into large cubes (sprinkle with a little salt and leave for 5 minutes to draw out a little moisture) Pat dry with paper towels and set aside.
2. Heat the oil in a large frying pan over a medium heat until hot. Add the eggplant in a single layer and fry for 6-7 minutes, turning occasionally. We want a nice brown colour on the eggplant - as it browns and softens, some of the oil will return to the pan.
3. Remove the eggplant from the pan and set aside. If there is no oil in the pan, add a drizzle to the pan.Add the onion to the pan and fry gently for 2-3 minutes until soft and golden.Now add the garlic and fry for 1 minute to soften.
4. Add the tomato puree and stir-fry for 20-30 seconds before pouring in all the tomato passata. Add 1 cup of water to the bottle, and shake, then pour into the sauce.Stir in the basil leaves then season with salt, pepper and sugar and stir well. Bring to a simmer then cook gently for 10 minutes (turn the heat down for a gentle simmer).
5. Return the eggplant to the pan and let this cook for a further 10 minutes. If the sauce reduces too much, add a little water.

Finishing the dish

1. Cook your chosen pasta in salted water to the packet timings. When cooked, drain (reserving a little of the cooking water).Mix in enough sauce to generously coat the pasta - add a couple of spoonfuls of pasta cooking liquid to loosen the sauce. Arrange in bowls and scatter over the ricotta salata or Parmesan cheese.