# What You Need:
→ Vegetables
01 - 1 large eggplant (approximately 14 oz), cut into 3/4 inch cubes
02 - 2 garlic cloves, finely chopped
03 - 1 medium onion, finely chopped
04 - 1 small bunch fresh basil, leaves picked
→ Pasta
05 - 14 oz rigatoni or penne pasta
→ Sauce
06 - 28 oz canned whole peeled tomatoes or passata
07 - 3 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon dried chili flakes, optional
09 - Salt and freshly ground black pepper to taste
→ Cheese
10 - 2.8 oz ricotta salata, grated or crumbled, or Pecorino Romano as substitute
# How-To:
01 - Preheat oven to 430°F. Toss eggplant cubes with 2 tablespoons olive oil and salt. Spread on a baking tray and roast for 25 to 30 minutes, stirring once, until golden and tender.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and chili flakes if using, cook 1 minute until fragrant.
03 - Crush tomatoes by hand or with spoon, then add with juices to skillet. Season with salt and pepper. Simmer uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens.
04 - Bring large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in colander.
05 - Add roasted eggplant and most of basil to tomato sauce. Stir to combine and simmer 2 minutes. Taste and adjust seasoning as needed.
06 - Toss drained pasta with sauce, adding reserved pasta water as needed to achieve silky texture. Divide into bowls and top with ricotta salata and remaining fresh basil leaves.
