Pasta with Ricotta and Eggplant (Jamie Oliver)

Jamie Oliver. Serves 4.

Ingredients

500 g		wholegrain fusilli
2 pcs		eggplants
200 g		ricotta
—		parmesan
30 g		fresh basil
2 cloves		garlic
40 g		pine nuts
1 tbsp	15 ml	olive oil
2 cans		whole peeled tomatoes (canned)
—		chili

Cut off the ends and base of the eggplant, halve them, score the inner part in a criss-cross pattern. Steam them in the steamer for about 20 min.
Toast about 40 g pine nuts in a dry pan, transfer them to a mortar and crush them coarsely. Then mix them with parmesan and basil.
Finely chop 2 cloves of garlic. Clean 30 g basil off the stems. The stems are chopped and go into the sauce.
In the pan add a tablespoon of oil and add the garlic and basil leaves. Add 2 cans of whole peeled tomatoes. Fill the cans with water and add that to the pan too.
As it boils, crush the tomatoes with a spoon. Once boiling, reduce and let it simmer 10 min. Add a tiny bit of chili. Mash (or puree) the sauce.
Put the eggplants in the sauce (so they separate from their own weight from the skin into the sauce). Let the sauce reduce 7-10 min.
Add the ricotta and pour in the cooked pasta. Sprinkle with basil leaves.