Instructions

• Preheat the oven to 350°F (180°C). Line a half-sheet pan or use a rimmed baking sheet.
• In a large bowl, toss the 1–2 eggplants (cut into 1-inch cubes, about 1½ lb / 680 g) with 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper so the cubes are evenly coated.
• Spread the eggplant cubes in a single layer on the prepared sheet pan. Roast for 30 minutes, flipping the cubes once about halfway through the roasting time.
• After 30 minutes, move the pan to the top oven rack and broil for 5 minutes to brown and crisp the eggplant. Watch closely so they do not burn. Remove from the oven and set aside.
• Meanwhile, bring a large pot of salted water to a boil and cook the 10 ounces (280 g) dried pasta until al dente according to the package instructions. Drain the pasta and set aside.
• While the pasta cooks, heat 2 tablespoons extra virgin olive oil in a skillet over medium heat. Add the finely diced small yellow onion (about ½ cup) and sauté until soft and translucent, about 3 minutes.
• Add the 2 cloves garlic, finely minced, and cook, stirring, for about 30 seconds until fragrant.
• Pour in the 15-ounce (400 g) can of tomato sauce (or passata). Add ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Stir to combine and simmer the sauce for 5–7 minutes, partially covered, until it thickens slightly.
• Add the drained pasta to the sauce and gently stir to coat. Fold in the roasted eggplant cubes.
• Serve immediately topped with freshly grated parmesan cheese and chopped fresh parsley (or basil) as garnish.