Spicy Eggplant Pasta for 4 Servings

Instructions:

1. Place diced eggplant in a colander and sprinkle with salt. Let it sit for 10 minutes until the cubes look glossy and wet, then pat them dry with a paper towel. Note: This removes bitterness and prevents the veg from soaking up too much oil
2. Heat olive oil in the skillet over medium high heat. Add eggplant in a single layer and cook without stirring for 3-4 minutes until a deep mahogany crust forms, then toss and cook until tender.
3. Remove eggplant from the pan and set it aside on a plate.
4. Lower heat to medium in the same skillet. Add sliced garlic and red pepper flakes, sautéing for 1 minute until the garlic smells fragrant but stays pale.
5. Stir in the tomato paste and oregano. Cook for another 2 minutes until the paste turns a darker brick red.
6. Pour in the crushed tomatoes and black pepper. Bring to a light simmer for 10-15 minutes until the sauce thickens and bubbles slowly.
7. While the sauce simmers, boil the pasta in salted water until al dente.
8. Reserve ½ cup of pasta water before draining. Toss the cooked pasta and the seared eggplant into the sauce.
9. Add the lemon juice and a splash of reserved pasta water. Stir vigorously over heat for 1 minute until the sauce is velvety and clings to the pasta.