Heat 4 tablespoons of the oil in a large saucepan. Add the tomatoes and garlic, season to taste with salt and pepper, cover and cook over a low heat, stirring occasionally, for 25 minutes.
Meanwhile, heat the remaining oil in a heavy – based frying pan. Add the aubergines and cook, stirring occasionally, for 5 minutes, until evenly golden brown. Remove with a slotted spoon and drain on kitchen paper.
Bring a large, heavy- based saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil and cook for 8 – 10 minutes, or until tender but still firm to the bite.
Meanwhile, stir the drained aubergines into the pan of tomatoes. Taste and adjust the seasoning, if necessary.
Drain the pasta and place in a warmed serving dish. Add the tomato and aubergine mixture, basil and half the pecorino cheese. Toss well, Sprinkle with the remaining pecorino cheese and serve immediately.
Heat the oil in a large, heavy-based saucepan. Add the onion and cook over a low heat, stirring occasionally, for 5 minutes, or until softened. Add the olives, tomatoes and peppers and season to taste with salt and pepper. Cover and simmer gently over a very low heat, stirring occasionally, for 35minutes.
Meanwhile, bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10min, or until tender but still firm to the bite. Drain the pasta and transfer to a warmed serving dish.
Spoon the sauce onto the pasta and toss well. Sprinkle generously with the pecorino cheese and serve immediately.
PENNE WITH AUBERGINE PARMA HAM AND CHILLIES
Bring a large pan of water to the boil, add a little salt and cook the pasta until al dente. Drain well.
Melt the butter in a pan over a medium heat, add the aubergine and chillies and cook for 1 minute. Add the ham and tomato sauce and cook for another minute, tossing the mixture continuously for all the ingredients to cook evenly. Add the pasta to the pan and toss to mix well. Serve at once, drizzled with oil. Pictured opposite.