This is in one sense wholly un-Italian, and yet the inspiration for it is the traditional pasta alla Norma, which combines aubergines with ricotta salata. This semi-dry salty cheese is hard to come by in the UK and so I thought to substitute it with that supermarket standby, feta. I also sprinkle some balsamic vinegar over the aubergine as I cook it, which counters and brings out its gorgeous earthiness. Tomatoes and chilli flakes bring brightness and zing.
Recipe posted by Nigella