Sicilian Seafood Pasta with Eggplant

Instructions:

1. 
   1 Prepare the Pasta

   • Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain the pasta, reserving about a cup of the cooking water, and set aside.
2. 
   2 Cook the Eggplant

   • Warm the olive oil in a large frying pan over medium heat. Add the cubed eggplant and sauté until it softens and gains a golden hue, approximately 8 minutes.
3. 
   3 Develop the Flavour Base

   • Stir in the minced garlic and red chilli flakes to the eggplant. Allow them to cook briefly for around 1 minute, ensuring the garlic releases its aroma without burning.
4. 
   4 Add Tomatoes and Seafood

   • Mix in the halved cherry tomatoes alongside the assorted seafood. Pour in the dry white wine and sprinkle in the dried oregano, salt, and pepper. Let the mixture gently simmer for 8 to 10 minutes until the seafood is thoroughly cooked and the tomatoes begin to break down into a sauce.
5. 
   5 Combine Pasta and Sauce

   • Add the drained spaghetti to the pan, stirring well to coat the pasta evenly in the sauce. Incorporate a splash of the reserved pasta water if needed to meld the flavours.
6. 
   6 Final Touch and Serve

   • Toss the dish with the torn fresh basil leaves. Serve immediately while hot to enjoy a hearty meal inspired by Sicilian coastal delights.