Ingredients
½cupolive oil
2tbsponions,chopped
1canItalian tomatoes
1tspgarlic,chopped
½tsphot pepper flakes
3tbspbasil leaves,shredded
2lbeggplant
salt
salt and freshly ground pepper
12ozpenne
6ozricotta salata
2tbspparsely,chopped
extra virgin olive oil
Preparation
Heat 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.
Salt eggplant cubes for 30 minutes in colander or until juice leeches out. Use paper towels to pat dry.
Add 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.
Cook 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.
