Instead of plain tomato sauce, We can add some eggplants/aubergine to make it more seasonal.
1 small aubergine, cut into 1cm discs
2 garlic cloves, finely chopped
large pinch chilli flakes
1 x 400g tin chopped tomatoes
½ small bunch basil, shredded
50g pecorino, parmesan or feta, grated
Cut the discs across so you end up with little matchsticks of aubergine. Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the aubergine in batches, and fry on a fairly high heat until really tender and golden. You want it to be melt-in-the-mouth with no rubberiness left. Season and tip out onto a plate.
Wipe out the pan then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and simmer for 10 minutes. Cook the linguine following packet instructions. Stir the basil and aubergine into the sauce and heat through. Toss with the drained linguine and finish with the grated cheese.