Pasta alla Norma (Eggplant pasta)

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Ingredients

800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
2 tbsp extra virgin olive oil
2 garlic cloves (, finely minced)
1/2 small onion (, very finely chopped (or 2 eschallots))
1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
700g / 24 oz tomato passata ((aka tomato puree, Note 2))
1/4 cup water
1 tsp dried Italian herbs (or oregano)
1/2 tsp red pepper flakes (, optional (for a hint of heat))
1/2 tsp each salt and pepper
300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
1/2 cup basil leaves (, roughly chopped (Note 3))
Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

As published by RecipeTin Eats.

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