Eggplant Tomato Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 12 ounces of short pasta shapes like rigatoni, ziti, or paccheri
02 - 1 cup of colorful cherry tomatoes
03 - 4 garlic cloves, sliced really thin
04 - About 2 medium-sized globe eggplants (1¾-2 pounds), chopped into chunks about an inch big
05 - A half-onion, diced up
06 - 2 big, super-ripe tomatoes

→ Seasonings & Aromatics

07 - ¼ cup fresh basil, chopped up, and some more for sprinkling on at the end
08 - A total of 6 tablespoons of extra-virgin olive oil, split across steps
09 - Kosher salt and lots of black pepper, freshly cracked
10 - Optional: A pinch of crushed red pepper flakes

→ For Serving

11 - Freshly grated Parmesan cheese

# Instructions:

01 - Set your oven to 425°F. Toss cubed eggplant with 3 tablespoons of olive oil on a big baking tray. Lay it out evenly (use two trays if needed) and season with salt and pepper. Roast for 25-30 minutes, flipping halfway, until they’re golden and crispy around the edges.
02 - As your eggplant is finishing up, prep a smaller baking tray with the cherry tomatoes. Coat them with 1 tablespoon of olive oil and roast for 10-12 minutes until they start to burst open. Set them aside to cool.
03 - Cut the bottom of each large tomato, staying opposite the stem. Grate the tomatoes into a mixing bowl using the biggest holes on your grater, but stop before you hit the skin. Set this aside. Don’t have a grater? Chop the tomatoes roughly and pulse in a blender until slightly chunky.
04 - In a big skillet or frying pan, heat the last 2 tablespoons of olive oil over medium heat. Cook the onion until soft and clear, about 3 minutes. Toss in the garlic (and chili flakes if you're feeling spicy) and cook for just a short time, like 30 seconds.
05 - Pour the grated tomatoes into the skillet with the onions. Sprinkle with about 1 teaspoon of salt and ½ teaspoon black pepper. Stir and let it bubble gently for 10-15 minutes until the sauce thickens up a bit.
06 - When the eggplant is done roasting, toss it into the skillet with the sauce, along with the roasted cherry tomatoes. Turn the heat to super low while you prep the pasta.
07 - Bring a big pot of salted water to a rolling boil. Boil the pasta for 2 minutes less than the package tells you—it needs to be undercooked. Save a cup of the water before draining the rest.
08 - Add the pasta and ½ cup of the reserved water to the skillet. Turn heat to medium and stir while the sauce thickens up and the pasta finishes cooking, about 2-3 minutes. The eggplant will soak up most of the liquid. Add more water if needed, in little splashes. Turn off the heat, toss in the basil, and taste for seasoning—add extra salt or pepper if you think it needs it.
09 - Serve it up with a little olive oil drizzled over the top, a sprinkle of basil, and a big pile of grated cheese.

# Notes:

01 - Cook pasta 2-3 minutes less than what it says on the box because it’ll finish in the sauce.
02 - Season your pasta water heavily—use about 2 tablespoons kosher salt for a big pot.
03 - Hang onto pasta water before draining; it’s what makes your sauce nice and silky.
04 - Short on time? Swap fresh tomatoes for store-bought marinara but still include the roasted cherry tomatoes.
05 - You can do parts of this a day ahead and keep them in the fridge separately.

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