Ingredients
1/2 c. olive oil
2 tbsp. chopped onions
1 can Italian tomatoes
1 tsp. chopped garlic
1/2 tsp. hot pepper flakes
3 tbsp. shredded basil leaves
2 lb. eggplant
salt
Salt and freshly ground pepper
12 oz. penne
6 oz. Ricotta salata
2 tbsp. Chopped parsely
Extra virgin olive oil
Preparation
Step 1Heat 3 tablespoons oil in a sauté pan or large skillet over medium high heat. Add onion and sauté for 2 minutes or until soft but not brown. Add tomatoes, garlic, hot pepper flakes and basil and cook over medium-low heat for 10 to 12 minutes or until chunky and flavourful. Reserve in sauté pan.Step 2Salt eggplant cubes for 30 minutes in colander or until juice leeches out. Use paper towels to pat dry.Step 3Add remaining 5 tablespoons olive oil to another skillet and sauté eggplant over medium heat for 10 to 15 minutes or until tender and golden. Sprinkle with salt and pepper to taste. Reserve.Step 4Cook pasta until al dente and strain (reserving ¼ cup pasta cooking water). Add pasta to tomato sauce and toss together. Add eggplant and reserved pasta cooking water. Toss together and season with freshly ground pepper. Scatter over ricotta salata and parsley and a drizzle of extra virgin olive oil.
