Roasted eggplant, tomato and basil spelt pasta
2 eggplants, cut into 2cm dice
100ml extra-virgin olive oil
Finely grated rind of 1 lemon, juice of 2 lemons
400g spelt rigatoni
2 ripe tomatoes, diced
¼ Spanish onion, thinly sliced
½ cup torn basil, plus extra leaves to serve
70ml olive oil
50g coarse breadcrumbs, from a stale sourdough loaf
1 garlic clove, finely chopped
½ tsp dried chilli flakes
Finely grated rind of ½ lemon
Preheat oven to 200°C. Mix eggplant, 2 tbsp olive oil, lemon rind and half the juice in a baking tray, season, toss to coat and roast until eggplant is browned and tender (10-15 mins).
For chilli crumbs, combine ingredients on a separate oven tray, season and bake, stirring occasionally, until golden brown and crisp (6-7 mins).
Cook pasta in a large saucepan of boiling salted water until al dente, 10 mins, then drain, reserving 2 tbsp pasta water, and return pasta and water to pan.
Add eggplant, tomato, onion, basil, remaining olive oil and remaining lemon juice, season generously and toss to combine. Divide among bowls and serve scattered with chilli crumbs.