Caramelized Eggplant Pasta

• 2 medium eggplant (2 lbs)

• Olive oil as needed (at least ½ cup)

• Salt and pepper

• 4 garlic cloves, chopped

• Red pepper chilli flake

• 1 (28-ounce) can whole peeled tomatoes with their juices

• 1 teaspoon dried oregano, or 1 tablespoon fresh oregano

• 1 pound spaguetti

• ½ cup chopped basil

• ½ cup grated ricotta salata (or Pecorino Romano)

1) Prepare ingredients for the eggplant preparation

• Preheat oven to 400o

• Cut unpeeled 2 medium eggplants (~2 lbs) into 1 inch cubes

• In a baking dish, combine the eggplants, ½ cup of olive oil, ½ teaspoon of red pepper flakes, and 1 teaspoon of salt

2) Gather and prepare ingredients for the sauce, they will be added in stages

• 2 Tablespoons of Olive Oil

• 4 garlic cloves, chopped

• 1 teaspoon dried oregano (or 1 Tablespoon of fresh oregano)

• 2 teaspoons of salt

• Open 1 (28-ounce) can whole peeled tomatoes with their juices

• 1 pound long pasta (spaghetti, linguine, or bucatini)

3) Prepare ingredients for finish

• ½ cup chopped basil

• ½ cup grated ricotta salata (or pecorino Romano)

1) Preheat oven to 400o

• Bake eggplant (20 minutes)

• After 20 minutes, toss the eggplant around

  • Bake until eggplant is custard-like (Start timer for eggplant for 20 minutes)

  • Start step 2, after you have tossed the eggplant around

2) Bring a large pot to a boil over high heat

• Add salt to the water

• Once boiling, add pasta and cook 2 minutes less than the instructions in the box (for a 11 minute pasta, start a pasta timer for 9 minutes).

• Start step 3 while water is boiling

3) Heat a large sauce pot over medium heat

• Add and heat 2 Tablespoons of olive oil (1 minute)

• Add the 4 garlic cloves, chopped and 1 teaspoon dried oregano and cook until fragrant (1 minute)

• Add the 1 can of tomatoes, salt and pepper and break the tomatoes with a wooden spoon

4) Reduce large sauce pot heat to low heat

• Cook the sauce, stirring occasionally (start the sauce timer for 15 minutes)

• Once the pasta timer goes off, drain the pasta

• Once the 15 minute sauce timer is done, turn off the heat and wait for the eggplant to be done

• Once the 2nd 20 minute eggplant timer is done, mix the eggplant into the sauce

• Turn heat to medium heat, add the drained pasta to the sauce with eggplants, and stir and cook until the pasta is al dente (~3 minutes)

5) Serving: 

• Taste and adjust the seasoning

• Top with the parsley or basil and the 1/2 cup of grated cheese and serve

Make Ahead: Cook the eggplant, sauce and pasta. Wait to combine until ready to restart cooking. When ready, turn heat to medium heat, combine the drained pasta and eggplants to the sauce, and stir and cook until the pasta is al dente. It will likely take a little longer,  ~ 5 minutes.  Finish with  basil, and cheese for serving
Freezer: Cool, store, and freeze. Then defrost, and re-heat

PRODUCE

• 2 Medium Eggplants (2 pounds)

• 4 garlic cloves

• Fresh basil (1 bunch)

CANNED GOODS

• 1 (28-ounce) can whole peeled tomatoes with their juices

DAIRY/REFRIGERATED

• Ricotta salata (½ cup grated) OR pecorino Romano cheese

PASTA

• Long pasta (1 pound - spaghetti, linguine, or bucatini)

PANTRY

• Olive oil

• Salt

• Black pepper

• Dried chiles (3-4)

• Dried oregano (if not using fresh)