Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
Small Dutch Oven
Baking Sheet
Ingredients
Marinara:
2tbspextra virgin olive oil
½small yellow onion,diced
3garlic cloves,finely minced
1tspdried Italian herbs or oregano
½tspred pepper flakes
¼cupdry white wine
24oztomato passata
¼cupwater
Pinch of sugar, to taste
Sea salt and freshly cracked pepper,to taste
10ozspaghetti or other pasta,long or short (rigatoni, fettuccini, penne, bucatini)
Eggplant:
2medium eggplant,cut into 1-inch cubes
2tbspolive oil
Sea salt and freshly cracked pepper,to taste
Serving:
½cupbasil leaves,chopped
Parmesan cheese,grated (or ricotta salata which is more traditional)
Instructions
Make the marinara by heating the oil in a small Dutch oven over medium heat. Add the onion and cook for 2 to 3 minutes until translucent and cooked through.
Add the garlic, Italian seasoning and crushed red pepper flakes, cook for 30 seconds until fragrant.
Increase the heat to medium-high and add white wine. Let it simmer, scraping the pan to deglaze, until the wine mostly evaporates, about 3 minutes.
Add the tomato passata. Pour the water into the passata bottle, screw on the lid, shake, then pour into the sauce (this way you use all of the passata!). Add the sugar then season with sea salt and freshly cracked pepper, to taste; stir well. Reduce heat and simmer, stirring occasionally, while the eggplant roasts.
Preheat oven to 450 degrees.
Prepare the eggplant by tossing it with the olive oil, sea salt, and freshly cracked pepper until evenly coated then spread it out on a baking sheet.
Roast in the oven for 20 minutes, tossing the eggplant halfway through roasting time.
Meanwhile, cook the pasta to al dente per package instructions in well-salted water; drain.
For serving, carefully stir the eggplant into the sauce, then add cooked and drained pasta. VERY GENTLY toss until the pasta is coated in the sauce but make sure the eggplant doesn't turn into mush.
Serve immediately, with lots of fresh basil and parmesan (or ricotta salata).