Eggplant and sausage pasta

To prepare eggplant and sausage pasta, start by washing and tipping the egg plant 1; cut in half, then into slices lengthwise 2, and then into dices that are around 0.4 inches each 3.

Arrange them on an oven tray lined with parchment paper and add a drizzle of oil 4, a pinch of salt, pepper and basil leaves 5, then stir 6.

Bake in a static oven preheated to 428 F for around 10 minutes; leave to one side once ready 7. Peel and tip the carrots 8. Now cut them into thin strips 9

and then into very small cubes 10. Now do the same with the celery 11 and lastly, thinly slice the leek 12. Cleaning it is very simple: simply tip both ends, cut into it vertically and remove the two outermost layers.

Heat a saucepan with water for the pasta, and add a generous drizzle of oil to a pan, followed by the leek 13. Add the celery 14 and the carrot 15.

Leave to brown for a few moments and stir frequently, before adding the coarsely chopped sausage, removed from the casing 16. Stir occasionally while pan frying, and press it down with the back of a wood spoon, so that it crumbles into small pieces 17. Cook for around 25-30 minutes. In the meantime, bring the water to the boil, add salt and then the spaghetti 18.

Towards the end of the cooking time, so when the sausage is thoroughly browned, flavor with the paprika 19, the hand-torn basil leaves 20 and lastly, the eggplant 21.

Add a ladle of pasta cooking water to dilute the sauce 22 and as soon as the spaghetti are firm to the bite, drain and add them to the pan straight away 23. Briefly toss your eggplant and sausage pasta: now it is ready to be enjoyed 24!