Ingredients:

  • 2 large Italian eggplants (approx. 1.5 lbs / 700g), cut into 1-inch cubes
  • 3 tbsp (45ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 12 oz (340g) rigatoni or penne pasta
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp (2g) red pepper flakes
  • 2 tbsp (32g) tomato paste
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1 tsp (5ml) balsamic vinegar
  • 1/2 cup fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 200°C.
  2. Toss the cubed eggplant with 3 tbsp olive oil, salt, and pepper on the baking sheet. Spread in a single layer and roast for 18–20 minutes, flipping halfway through, until golden and tender.
  3. While the eggplant roasts, cook the pasta in a large pot of salted boiling water according to package directions. Reserve 1 cup of starchy pasta water before draining.
  4. In a wide skillet or Dutch oven, heat the remaining 2 tbsp olive oil over medium heat. Add sliced garlic and red pepper flakes, sautéing until fragrant but not browned.
  5. Stir in the tomato paste and cook for 2 minutes to caramelize. Add crushed tomatoes and balsamic vinegar, simmering for 5-7 minutes.
  6. Combine the cooked pasta and roasted eggplant into the sauce. Gradually add reserved pasta water as needed, tossing to create a creamy, emulsified sauce. Garnish with fresh basil before serving.