Reginette are flat pasta ribbons commonly found in Naples and in Qormi, Mum used to call them 'Fdewwex'. (fdoughesh).... The word mesmerised me... Make sure to buy small Aubergines that feel heavy for their size and firm to the touch. I used low salt Maltese Sausage, but Cumbrian or Tuscan Sausage are just as good.
200g Low Salt Maltese Sausage
2 cups Tomato Sauce
2 small Aubergines
1 clove garlic crushed
1 small onion finely chopped
1 tsp honey
1 tsp coarse Sea Salt
4 tbsp Olive Oil
1 tbsp chopped fresh herbs
Freshly Ground Pepper
Parmesan or Pecorino Shavings
Cut Aubergines into 1cm slices and place in a bowl. Sprinkle over with coarse salt and crushed black pepper, then drizzle 2 tbsp olive oil. Toss well then grill on a hot griddle or bbq for five minutes on each side. Cut into 1cm strips and set aside.
Bring a large pan of salted water to a boil add pasta and boil till cooked al dente.
Meanwhile, heat 1 tbsp of olive oil in a frying pan , add onions and garlic and fry gently till soft. Add sliced sausage and fry till golden. Add tomato sauce and honey and simmer for ten minutes till sauce thickens.
Drain Pasta, reserve 1 cup of the cooking liquid. Return pasta to pot, add sauce, reserved cooking liquid, sliced aubergines and fresh herbs and toss gently. Serve with parmesan shavings and a drizzle of olive oil.
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