Ingredients

The following ingredients have 4 Servings
  • 4 ounces rigatoni (or other ridged tubular pasta)
  • 1 large eggplant (peeled and cut into 1-inch cubes)
  • 3 tablespoons olive oil (divided)
  • 3/4 cup onion (chopped)
  • 3 cloves garlic (minced)
  • 2-1/2 cups canned diced tomatoes (undrained)
  • 3 ounces ricotta salata (crumbled (see notes for substitutions))
  • 3 tablespoons chiffonade of fresh basil (divided)
  • Salt and freshly ground black pepper
  • Romano or Parmesan cheese for grating

Instruction

  • Preheat the oven to 425°F and put a pot of salted water on to boil for the pasta.
  • Line two baking sheets with parchment paper and add the cubed eggplant in a single layer. Drizzle with 2 tablespoons of olive oil and season lightly with salt and pepper.
  • Roast the eggplant for 12 to 15 minutes, or until it's tender and golden brown around the edges. Remove from the oven and set aside.
  • While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent (4 to 5 minutes), then add the garlic and continue cooking for 1 to 2 minutes longer.
  • Stir in the tomatoes and bring the mixture to a simmer. Cook for 3 to 4 minutes to blend the flavors, then season to taste with salt and pepper. Reduce the heat slightly and continue cooking, occasionally stirring, for 20 minutes more.
  • Once the sauce has been cooking for about 10 minutes, cook the pasta according to the package directions. Drain and return it to the pot, then add the sauce and combine well.
  • Reserve about a tablespoon of the basil for garnish and add the rest to the pasta. Add the roasted eggplant and crumbled ricotta salata and combine gently, being careful not to mash the eggplant.
  • To serve, divide the pasta between 2 bowls, top with grated Romano cheese, a sprinkling of fresh basil and a little freshly ground black pepper.