Eggplant ragu

Steps

1. Preheat the oven to 180°C. Heat a large skillet over medium-high heat.
2. Meanwhile, remove the stem of each eggplant then peel and discard the skin.
3. Slice each eggplant in half lengthwise then cut each half into quarters.
4. Coat the surface of the pan in a thin even layer of olive oil.
5. Add half the eggplant pieces to the pan and cook until golden brown on all sides.
6. Transfer to a plate and season with salt. Repeat with the remaining eggplant.
7. Place the eggplant, tomatoes, garlic, peppers and shallots on a lined baking tray.
8. Drizzle the olive oil over top and season generously with salt.
9. Transfer the mixture to the oven and bake for an hour, stirring every 20 minutes.
10. Remove from the oven and fold in the basil leaves. Let stand for 15 minutes.
11. Meanwhile salt a pot of boiling water and cook the pasta, reserve a cup of pasta water before draining.
12. Transfer the eggplant mixture to a blender or food processor.
13. Pulse until all of the ingredients are finely minced
14. Add the sauce back to the pan with the pasta and ½ cup of pasta water, mix.