# Components:
→ Vegetables
01 - 1 large eggplant (about 14 ounces), 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 ounces rigatoni or penne pasta
→ Sauce
06 - 28 ounces 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 - 3 ounces ricotta salata, grated or crumbled (or substitute with Pecorino Romano)
# Directions:
01 - Preheat the oven to 430°F.
02 - Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking tray and roast for 25 to 30 minutes, turning once, until golden and tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and chili flakes (if using), and cook for 1 minute.
04 - Crush the tomatoes by hand or with a spoon, then add them with juices to the skillet. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened.
05 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
06 - Add the roasted eggplant and most of the basil to the tomato sauce. Stir to combine, and simmer for 2 more minutes.
07 - Toss the drained pasta with the sauce, adding reserved pasta water as needed for a silky texture.
08 - Serve in bowls, topped with ricotta salata and extra basil leaves.
