Penne with Eggplant Sauce

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook as the label directs.

3. 3

   Reserve 1/2 cup cooking water, then drain the pasta.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

5. 5

   Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon.

6. 6

   Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.

7. 7

   Add the remaining 2 tablespoons olive oil and the garlic to the skillet.

8. 8

   Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes.

9. 9

   Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper.

10. 10

    Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.

11. 11

    Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute.

12. 12

    Season with salt and pepper.

13. 13

    Serve topped with the ricotta and basil.

14. 14

    Drizzle with olive oil.

15. 15

    Photograph by Justin Walker

* Per serving · 4 servings · Values may vary.