# What You'll Need:
→ Vegetables
01 - 1 large eggplant (about 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 Steps:
01 - Preheat oven to 430°F. Toss eggplant cubes with 2 tablespoons olive oil and salt. Spread on baking tray and roast for 25-30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and chili flakes if using, cook for 1 minute until fragrant.
03 - Crush tomatoes by hand or with spoon, then add to skillet with juices. Season with salt and pepper. Simmer uncovered for 15-20 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 water, then drain pasta.
05 - Add roasted eggplant and most of basil to tomato sauce. Stir to combine and simmer for 2 more minutes to meld flavors.
06 - Toss drained pasta with sauce, adding reserved pasta water as needed to achieve silky consistency. Serve in bowls topped with ricotta salata and fresh basil leaves.
