Eggplant is used in many ways and in many recipes and dishes like pasta mixed with tomato the way Jamie Oliver makes it. Who is Jamie Oliver? Let’s find out below. Jamie Oliver is a British chef who was born on May 27, 1975, in Clavering, Essex, England. He first gained international recognition for his work on the television programs The Naked Chef (1999) and Jamie Oliver's Food Revolution (2010-11). In addition, he has written a number of books on various aspects of cuisine. 
Oliver's parents had a restaurant and bar in Clavering, Essex. After continuously pleading with the cooks, he was given permission to work in the kitchen. Oliver began attending Westminster Catering College at the age of 16 before going to France for more training and experience. His skill in front of the camera was found while doing a documentary on restaurants, which led to him starting a job as a sous-chef at the River Café. Optomen Television quickly hired him to host his debut show, The Naked Chef, in which he demonstrated how to make cooking simpler by utilizing common products and methods. Oliver has been in a number of television shows, such as Oliver's Twist (2002) and further Naked Chef series. Along with writing multiple best-selling cookbooks, he founded his own cookware business. He founded the Fifteen Foundation in 2002, a London-based initiative that offered underprivileged teenagers the chance to work in the restaurant business at Oliver's Fifteen. The project's success sparked Oliver's hopes to spread the program across the United Kingdom and abroad, as seen in the television series Jamie's Kitchen. Jamie's School Dinners, a five-episode television program from 2005, featured Oliver's struggles in training a group of school cafeteria staff to prepare new, healthier food as well as his success in persuading kids to sample the new menu. With the aid of this episode, Oliver began his wildly successful "Feed Me Better" campaign to raise the caliber of school meals in the UK. The British government decided to boost the amount spent on each school lunch in large part as a result of his efforts. 
In 2007, Oliver debuted Jamie at Home, a program about urban gardening and preparing meals with fresh vegetables. Jamie Oliver's Food Revolution premiered in the US three years later. The six-part documentary won the Emmy for outstanding reality show. It followed his attempts to change people's eating habits in Huntington, West Virginia. The comedy from Los Angeles debuted its second season in 2011. In both seasons, the emphasis was on providing wholesome school meals. Cookbooks have been influenced by the television programmes Jamie's 15-Minute Meals (2012), Jamie's Comfort Food (2014), and Jamie & Jimmy's Friday Night Feast (2014-). Jamie Magazine launched in the UK in 2009, and its American version debuted in 2012. The journal, nevertheless, stopped being published in 2017. Additionally, his restaurant company in the United Kingdom filed for bankruptcy in 2019 and failed, closing around 20 restaurants as a consequence. This meal is an excellent illustration of a typical Sicilian pasta recipe. Despite its seeming simplicity, it is very soothing, flavored to the brim, and has the consistency of a warm hug in a bowl. Additionally, it contains two of the necessary daily portions of fruits and vegetables. Additionally, switching to whole-wheat pasta from refined white pasta is a smart option since it contains more fiber and has a nuttier taste. The saltiness of the capers, pecorino, and chili flakes contrasts well with the sweetness of the tomato sauce, and the cooking procedure gives the aubergine the most amazing texture. 
Ingredients
- 2 aubergines
- 3 cloves of garlic
- ½ a bunch of fresh basil, (15g)
- 1 teaspoon dried oregano
- 1 teaspoon dried chili flakes
- olive oil
- 1 tablespoon baby capers
- 1 tablespoon balsamic vinegar
- 1 x 400 g tin of quality plum tomatoes
- 320 g dried wholewheat spaghetti
- 50 g pecorino cheese
- extra virgin olive oil
Instructions
- Cut the aubergines into pieces that are 2 cm thick. To remove extra moisture, place in a colander in the sink, sprinkle with sea salt and set aside for 20 minutes.
- Remove the basil leaves and stems and finely slice them after peeling and slicing the garlic.
- After washing and drying the eggplant, combine it with oregano, chili flakes, olive oil, sea salt, and black pepper in a large mixing bowl. Carefully combine all the ingredients.
- Pour some olive oil into a big pan and set it to medium heat. The aubergines should be added to the heated oil in a single layer, and they should be fried for 5 to 8 minutes, or until softened and golden brown, stirring often; this may be done in stages.
- Cook the basil stems, garlic, capers, and more olive oil for a further two minutes, or until golden.
- Use the back of a spoon to combine the tomatoes and vinegar in a mixing bowl. Boil the sauce for 15 to 20 minutes on low heat, or until it has thickened and taken on a glossy appearance.
- In a pot of salted, rapidly boiling water, cook the spaghetti for eight minutes, or until it is soft yet firm, or al dente.
- Add a generous splash of the conserved cooking water to the eggplant sauce after draining the spaghetti while conserving one cup of the cooking water.
- Grate half of the cheese and add the majority of the preserved basil leaves. Extra virgin olive oil is used sparingly as seasoning.
- If necessary, stir in a little of the leftover boiling water to loosen the sauce before adding it to the pasta.
- Serve the soup in bowls, garnished with the remaining cheese and basil.