The beginnings of Pasta alla Norma in my sauté pan. By the time the dish was done, so were we. Rare is the evening when we get through a meal without bub related fun.
I know Jamie's recipe shows pieces of aubergine, but I cook them soft so they barely hold together. Once cooked, they get a sprinkle of toasted breacdcrumbs, maybe a tablespoon or so, then on with the rest of the recipe. Why? Just to provide a bit of body to the sauce and likely a traditional thing as it would have helped stretch the sauce and cheese back in the day.
We had a glass of 2006 Monte Antico Sangiovese/Merlot/Cabernet Sauvignon with our our dinner. I'd opened it to pair with pizza the night before and thought the acidity would compliment the pasta as well.