Tender roasted eggplant, rich tomato sauce, and salty ricotta salata create this beloved Sicilian classic.
# What You'll Need:
→ Vegetables
01 - 1 large eggplant (approximately 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 - 2.8 ounces ricotta salata, grated or crumbled
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Toss eggplant cubes with 2 tablespoons olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add garlic and chili flakes if using, cooking for 1 minute until fragrant.
03 - Crush canned tomatoes by hand, then add with juices to the skillet. Season with salt and pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, until sauce thickens.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
05 - Add roasted eggplant and most of the basil to the tomato sauce. Stir to combine and simmer for 2 additional minutes.
06 - Toss drained pasta with sauce, adding reserved pasta water gradually to achieve a silky consistency. Divide into serving bowls and top with ricotta salata and fresh basil leaves.
