Preparation

• In a large pan of boiling, salted water, cook the pasta to your liking
• Drain, reserving about 4 tbsp of the cooking water
• Heat 1 tbsp of oil in a large frying pan and fry the onion for 5 minutes
• Transfer the onion to a plate, then add the remaining 3 tbsp of oil to the pan
• Add the aubergine and toss in the hot oil
• Cook for 5 minutes, stirring occasionally until brown on all sides, then pour in a splash of boiling water
• Let it bubble and steam the aubergine
• Once the water has boiled off, sprinkle some salt over the aubergine and cook for a further 2 minutes until it's nice and soft
• Return the onion to the pan, along with the chilli, Sacla’ Pesto, parsley and the pasta
• Gently stir together, add a little of cooking water to loosen the sauce

Serve with plenty of grated Parmesan