Eggplant, Cherry Tomato and Nduja Linguine

Toss the eggplant in oil and seasoning, then fry for 8 mins until charred and just softened. Set aside on a plate. Reduce the heat in the pan and fry the nduja and garlic for 4 mins, then tip in the tomatoes and return the eggplant to the pan. Add a splash of water and simmer for 10 mins, then season well.
Cook the linguine in boiling salted water until al dente, then transfer with tongs to the sauce and toss well. Add some of the cooking water to loosen a little, then divide between bowls and scatter with basil and parmesan to serve.

30 mins

2 serving

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