PASTA WITH EGGPLANT RECIPE RECIPES

Steps:

• 1. In a large saut� pan, heat the olive oil over medium heat. Add the eggplant in batches and cook on all sides until golden brown. Remove the eggplant from the pan and set aside on a large plate. Season to taste with salt and pepper. 2. To the same pan, add the onion and saut� until tender, about 4 minutes. Add the garlic and saut� until fragrant, about 1 minute more. 3. Stir in the tomatoes and bring to a simmer. Add the red pepper flakes and oregano, and season with salt and pepper. Simmer until the flavor of the sauce develops and concentrates slightly, 15 to 20 minutes. 4. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well. 5. Add the pasta and eggplant to the sauce; toss to coat. Add the parsley, basil and pecorino or ricotta salata, and toss well to combine.

Steps:

• Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
• At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there’s more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
• Cook the pasta until tender but not mushy. While it’s cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.