Ingredients:

  • 1 lb eggplant, diced into ½ inch cubes
  • 2 tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 lb rigatoni or penne
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • ½ tsp dried oregano
  • ½ cup grated Parmesan cheese
  • ¼ cup reserved pasta water
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed eggplant with 2 tbsp olive oil, garlic powder, salt, and pepper directly on a baking sheet.
  2. Spread eggplant in a single layer and roast for 15–20 minutes until the edges are mahogany-colored and tender.
  3. Bring a large pot of salted water to a boil. Cook pasta until 2 minutes before al dente.
  4. In a wide skillet, heat 2 tbsp olive oil over medium heat. Sauté minced garlic for 1 minute until fragrant.
  5. Stir in crushed tomatoes and dried oregano. Simmer on low for 10 minutes until thickened.
  6. Reserve ¼ cup of pasta water, then drain the noodles.
  7. Fold the roasted eggplant and undercooked pasta into the simmering sauce.
  8. Add reserved pasta water and stir over medium heat for 2 minutes until the sauce is glossy and clings to the pasta.
  9. Remove from heat, stir in Parmesan cheese, and garnish with fresh basil leaves.