It goes without saying that fresh pasta is the only choice here, so if you can’t find pappardelle, really any shape will do. If you can’t find fresh, it’s also okay, but this takes the dish over the edge!

Ingredients

• 2 large eggplant, peeled and diced, tops and bottoms removed

• 3 tablespoons extra virgin olive oil

• pinch red pepper

• 2 cloves garlic, chopped

• 1/2 white onion, chopped

• 2 cups crushed tomatoes

• handful of basil

• 1 cup grated fresh ricotta salata

• salt and pepper

• 1 pound fresh pappardelle pasta

Directions

Place the cubed eggplant in a colander and sprinkle with salt. Leave this in the sink and let it sit for an hour. Rinse the eggplant and shake around to let the water fall off as much as you can.

At this point, heat the olive oil in a heavy bottomed pan and add the eggplant. Cook on medium heat so it doesn’t burn - you are going for low and slow here. Cover and stir occasionally until the eggplant is cooked through. This will take at least 30 mins. Once mushy and cooked, remove with slotted spoon to a plate and set aside.

Add more oil if needed and add the red pepper flakes, garlic and onion. Stir and cook until onion is translucent and add tomatoes. Stir in basil, salt and pepper and let cook for about 20 minutes. While that cooks, boil a pot of salted water for the pasta. Add the eggplant back to the pan with the tomatoes and let cook through. Add the pasta to the boiling water and cook only a few minutes. Fresh pasta cooks quickly - 3 minutes may be all you need (taste to see).

Drain the pasta and add to the pan with the eggplant and tomatoes, turning until thoroughly coated. Divide evenly across four plates- I find it best to use tongs to grab the pasta and a spoon to scoop any extra sauce on top. Sprinkle the ricotta salata over each plate and serve hot.