100 mlextra-virgin olive oil2small (about 500gm) eggplant, cut into 1cm thick batons2 clovesgarlic, thinly sliced1baby red chilli, thinly sliced2 tbspcoarsely chopped rosemary400 gmdried linguine250 gmcaciotta, coarsely crumbled (see note)1 cup (loosely packed) basil leaves, coarsely torn40 gm (¼ cup) pine nuts, toasted1lemon, finely grated rind only
Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add half the eggplant and cook for 10 minutes or until golden, drain on absorbent paper. Repeat with 2 tbsp olive oil and remaining eggplant.
Heat remaining olive oil over medium heat, add garlic, chilli and rosemary and cook for 3 minutes or until golden, then return eggplant to pan.
Meanwhile, cook pasta in a saucepan of boiling salted water until al dente, drain, and return to pan. Add eggplant mixture, caciotta, basil, pine nuts and lemon rind, toss to combine and serve immediately.
Note Caciotta is a semi-soft cheese made from cow's and/or
ewe's milk. It is available from Paesanella Cheese, Fratelli Fresh
and select delicatessens. If unavailable, substitute with