Prawn and eggplant pasta

METHOD

1. Heat oil in a large frypan over medium heat; add onion, garlic, carrot and celery. Cook for 6–8 minutes or until vegetables are soft, add eggplant and cook for a further 6 minutes.
2. Add pesto, cook for 1 minute, stirring, then add tomatoes, stock, saffron and herbs. Reduce heat to low and cook, stirring occasionally for 25–30 minutes or until eggplant is soft. Add prawns and cook for 5 minutes or until prawns are cooked through. Season to taste.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and stir through sauce. Serve with shaved basil, pecorino cheese and grated bottarga.