Ingredients:

  • 1 lb eggplant, diced into ½ inch cubes
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • ¼ tsp red pepper flakes
  • 1 tsp honey
  • ½ cup fresh basil leaves, chiffonade
  • 1 lb Rigatoni or Penne pasta
  • ½ cup freshly grated Parmesan

Instructions:

  1. Preheat oven to 400°F (200°C). Toss eggplant cubes on a baking sheet with 3 tbsp olive oil, salt, and pepper until evenly coated.
  2. Spread eggplant in a single layer and roast for 20-25 minutes, tossing halfway through, until edges are mahogany-colored and centers are velvety.
  3. While eggplant roasts, heat 2 tbsp olive oil in a skillet over medium heat. Sauté minced garlic and red pepper flakes for 1 minute until fragrant.
  4. Stir in crushed tomatoes and honey. Simmer on low for 15-20 minutes until the sauce has thickened and looks glossy.
  5. Stir in the fresh basil chiffonade and remove the sauce from heat.
  6. Boil a large pot of salted water and cook pasta until al dente. Reserve ½ cup of starchy pasta water before draining.
  7. Toss cooked pasta and roasted eggplant into the tomato sauce.
  8. Add a splash of reserved pasta water and stir over medium heat for 1-2 minutes until the sauce clings to the pasta.
  9. Fold in the grated Parmesan cheese and serve immediately.