Scale

1 large eggplant, cut into 1-inch cubes

2 tablespoons olive oil

Salt and pepper, to taste

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 can (14 oz / 400 g) crushed tomatoes

1 teaspoon dried oregano

Salt and black pepper, to taste

12 oz (340 g) pasta (rigatoni, penne, or spaghetti)

1/2 cup grated ricotta salata or Parmesan

Fresh basil leaves, for garnish

1. Roast the Eggplant

Preheat oven to 400°F (200°C).

Toss eggplant cubes with olive oil, salt, and pepper.

Spread on a baking sheet and roast 20–25 minutes, turning halfway, until golden and tender.

2. Prepare the Sauce

In a skillet, heat olive oil over medium heat.

Sauté onion until translucent, about 3–4 minutes.

Add garlic and cook 30 seconds.

Stir in crushed tomatoes, oregano, salt, and pepper. Simmer 10–12 minutes until slightly thickened.

3. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

4. Combine Pasta and Sauce

Add roasted eggplant to the tomato sauce.

Toss cooked pasta into the sauce, adding reserved pasta water if needed to loosen the sauce.

5. Serve

Plate pasta and sprinkle with ricotta salata and fresh basil.

Drizzle with a little extra olive oil if desired.

Eggplant tip: Salting the eggplant before roasting can reduce bitterness.

Cheese swap: Ricotta salata adds authentic saltiness; Parmesan works too.

Extra flavor: Add a pinch of red pepper flakes for subtle heat.

Make-ahead: Sauce and roasted eggplant can be prepared a day in advance.