Ingredients:

  • 1 lb (450g) firm eggplant, cubed into ½ inch pieces
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • 28 oz (800g) canned crushed tomatoes
  • 3 cloves (15g) garlic, thinly sliced
  • ¼ cup (60ml) extra virgin olive oil
  • 1 tsp (5g) granulated sugar
  • ½ tsp (3g) red pepper flakes
  • 1 lb (450g) rigatoni or penne
  • 4 oz (115g) ricotta salata, crumbled
  • ½ cup (15g) fresh basil leaves, torn

Instructions:

  1. Cube the eggplant and toss with salt in a colander. Let it sit for 10 minutes to draw out excess moisture; pat dry with a paper towel to ensure a shattering crust.
  2. Heat olive oil in the skillet over medium-high heat. Add eggplant in a single layer and fry without stirring for 3 minutes until mahogany-colored. Flip and sear until all sides are browned and tender. Remove eggplant from the pan and set aside on a plate.
  3. In the same skillet, add the garlic and red pepper flakes. Sauté for 1 minute until fragrant but not brown. Stir in the crushed tomatoes and sugar. Simmer on low for 15 minutes until the sauce thickens and smells concentrated.
  4. While the sauce simmers, cook the pasta in a pot of heavily salted water. Aim for al dente (usually 1-2 minutes less than the package directions). Reserve ½ cup (120ml) of pasta water before draining.
  5. Fold the seared eggplant back into the tomato sauce. Add the drained pasta and the reserved pasta water. Toss over medium heat for 2 minutes until the sauce is velvety and clinging to the pasta. Stir in half the basil. Serve immediately topped with crumbled ricotta salata and the remaining basil.