# Components:
→ 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 tbsp extra-virgin olive oil
08 - 1/2 tsp dried chili flakes (optional)
09 - Salt and freshly ground black pepper, to taste
→ Cheese
10 - 2.8 oz ricotta salata, grated or crumbled (or substitute with Pecorino Romano)
# Directions:
01 - Preheat oven to 430°F. Toss eggplant cubes with 2 tablespoons olive oil and pinch of salt. Spread on baking tray and roast for 25-30 minutes, turning once, until golden and tender.
02 - Heat remaining 1 tablespoon olive oil in large skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and chili flakes (if using) and 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 15-20 minutes, stirring occasionally, until thickened.
04 - Bring large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
05 - Add roasted eggplant and most of basil to tomato sauce. Stir to combine and simmer 2 minutes. Toss drained pasta with sauce, adding reserved pasta water as needed for silky texture.
06 - Serve in bowls topped with ricotta salata and remaining basil leaves.
