Rigatoni alla Norma

1. Boil Water

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.

2. Brown the Eggplant

In a large skillet over medium- high heat, sauté the eggplant cubes in olive oil until they are browned and tender. Add a pinch of salt, remove them from the skillet and set aside.

3. Prepare the Sauce

In the same skillet, sauté garlic in olive oil until fragrant. Then stir in the tomato paste and let it caramelize slightly. Add the white wine and let it reduce until almost dry. Add the tomatoes with a pinch of salt and bring to a simmer. Cook until the tomatoes have broken down and released their liquid.

4. Cook Pasta

While the sauce is simmering, cook the pasta for about 30 seconds to a minute less than the box recommends before draining. Make sure to reserve a cup of pasta water.

5. Combine Pasta and Sauce

Add the drained pasta and a 1/4 cup of the reserved pasta water to the pan. Stir to combine, and cook for an additional 1-2 minutes, until the pasta is al dente and the sauce has reduced to coat each noodle. If the sauce is too thick, add more pasta water a tablespoon at a time until it reaches the desired consistency.

6. Add the Eggplant and Cheese

Stir the cooked eggplant into the pasta. Add more pasta water if the sauce is too thick and cook for another minute or two to heat the eggplant. Remove the pasta from the heat and add in the cheese and basil, stirring until the cheese has fully melted.

7. Season and Serve

Taste the pasta for seasoning, and adjust with salt if needed. Plate and serve, topping with more herbs, cheese, and olive oil.