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1
Preheat oven to 475 degrees F.
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2
Place diced eggplant in a single layer on a dry rimmed sheet pan and bake until the pieces become soft and dark golden brown, about 12-14 minutes.
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3
Remove from oven and set aside.
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4
In a large pot, bring 6 quarts of water to a boil and add 1 tablespoon of fine sea salt.
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5
Heat olive oil in a large skillet over medium-high heat until the oil begins to spit a little.
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6
Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes.
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7
Add tomatoes and basil and bring to a boil.
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8
Simmer for 15 minutes and season with salt and pepper to your liking.
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9
Add eggplant to the tomato mixture and simmer for about 6 minutes.
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10
Set aside.
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11
Meanwhile, add the penne into the boiling water and cook according to package directions, making sure to cook 1 minute less than the directions tell you to.
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12
When done, drain pasta and place cooked noodles back into the pot.
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13
Add the eggplant sauce to the noodles and toss everything together.
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14
Sprinkle the pasta with ricotta salata cheese, fresh parsley and red pepper flakes.
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15
Toss again.
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16
Serve the pasta onto four plates and top with fresh shaved Parmesan, some chopped fresh basil and a drizzle of olive oil.
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17
Enjoy immediately.
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18
Recipe adapted from Barilla.
