Sicilian Eggplant and Tomato Pasta

1. Prepare Eggplant

Start by slicing the eggplant into rounds about 0.5 inches thick. Heat a generous amount of olive oil in a large pan and add the eggplant slices without crowding them. Sprinkle with salt and add more oil as needed while cooking. Cook until the slices are nicely browned and soft, then remove them to a plate.

2. Boil Pasta

While the eggplant is cooking, put a large pot of salted water on to boil for the pasta. Once boiling, add the pasta and cook until tender but not mushy.

3. Prepare Tomato Sauce

In the same pan you used for the eggplant, add the chopped garlic and dried chiles to the remaining oil. Cook until the garlic just starts to color. Then, add the chopped tomatoes and oregano, seasoning with salt and pepper. Let this mixture cook, stirring occasionally, until it becomes saucy but not too dry.

4. Combine Eggplant and Sauce

Cut the browned eggplant into strips and reheat them in the tomato sauce for about a minute to meld the flavors together.

5. Combine Pasta and Sauce

When the pasta is cooked, drain it and toss it with the tomato sauce and eggplant. Taste and adjust the seasoning if necessary.

6. Finish and Serve

Finish by topping the dish with the chopped parsley and a generous sprinkle of grated ricotta salata. Serve immediately.