Eggplant and Caper Spaghetti with Green Olive Tapenade and Salted Ricotta

Steps

1. Bring a large pot of salted water to the boil. Prepare ingredients. Finely dice eggplant; mince garlic; finely dice tomato; crumble ricotta. Set all aside.
2. Shake spaghetti to separate strands and cook in pot of boiling water for about 3 minutes, until just tender. Reserve ½ cup of pasta water, drain and return pasta to pot with a drizzle of olive oil to prevent sticking.
3. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook eggplant for about 5 minutes, until golden and tender.
4. Add garlic, chilli (if using), butter and capers to pan. Cook for about 1 minute, until fragrant.
5. Add cooked spaghetti, first measure of olive tapenade, lemon zest and juice, and ¼ cup of reserved pasta water to pan. Toss to combine and season to taste. Fold through spinach.
6. To serve, place eggplant spaghetti in a large bowl or plate and top with tomato, green olive tapenade, salted ricotta and basil leaves. Drizzle with olive oil.