1handfulricotta salatagrated. Sub parmesan, pecorino, feta, or vegan cheese.
1. ROAST THE EGGPLANTS
Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper. Wash and dry 2 medium eggplants, remove stem, and slice them into 1-inch cubes (2.5 cm).
Arrange diced eggplants on baking tray on a single layer, and toss with 1 tablespoon extra virgin olive oil, ⅓ teaspoon salt, and ¼ teaspoon black pepper.
Roast for 20 minutes, flip with a spatula, and roast 5 more minutes. While the eggplants roast, make the tomato sauce.
2. MAKE THE PASTA SAUCE
Warm up 2 tablespoons extra virgin olive oil in a large skillet, add 1 medium onion (finely chopped), and fry it for 3 minutes.Add 2 cloves garlic (pressed or grated), ½ teaspoon red pepper flakes, and fry for another minute.
Add 1 can (28 oz or 800 g) whole peeled tomatoes, rinse the can with 1 cup water, and add it to the pan.Season with 1 teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon dried oregano, then crush tomatoes with a fork and simmer on medium heat until the eggplants are ready (about 20 minutes). Stir occasionally.
Add roasted eggplant and 10 leaves fresh basil to the tomato sauce.Stir and cook for two more minutes on medium-low heat, then taste and adjust for salt.
3. ADD THE PASTA
Cook 12 ounces rigatoni pasta al dente in a large pot of salted boiling water. Reserve one cup of pasta cooking water.Drain the pasta and add it to the sauce, add one ladleful of reserved pasta water, turn the heat on again, and toss the pasta with the sauce for 1 minute. Add more pasta water if required.
Serve with fresh basil and a drizzle of good-quality extra-virgin olive oil.Optionally, add a sprinkle of freshly grated ricotta salata. Or use crumbled feta, pecorino Romano, parmesan cheese, or non-dairy cheese.