Italian Pasta alla Norma with Eggplant

Ingredients

• 12 oz rigatoni or penne
• 1 large eggplant, cut into 3/4-inch cubes
• 3 tbsp olive oil, divided
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp red pepper flakes, optional
• 1 tsp dried oregano
• 1/2 cup crumbled ricotta salata or feta
• 1/2 cup torn basil leaves
• Kosher salt and black pepper

Steps

1. Heat oven to 425°F. Toss eggplant with 2 tablespoons oil, salt and pepper; roast on a sheet pan until browned and tender, 22 to 25 minutes.
2. Cook pasta in well-salted water until just al dente; reserve 1 cup cooking water and drain.
3. Meanwhile heat remaining oil in a wide skillet. Cook onion until soft, then stir in garlic, red pepper flakes and oregano for 30 seconds.
4. Add tomatoes, season, and simmer until thickened, about 12 minutes.
5. Toss pasta, roasted eggplant and enough pasta water into the sauce until glossy. Fold in half the cheese and basil.
6. Divide among bowls and finish with remaining ricotta salata and basil.

Allergen note: Contains dairy and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.