Sicilian Pasta with Eggplant

Ingredients:

2 cups cubed eggplant

1/2 teaspoon salt

2 Tablespoons olive oil

1/2 teaspoon dried oregano

1 teaspoon chopped garlic

1 teaspoon red pepper flakes (feel free to adjust depending on how hot or mild you like your sauce!)

1/2 teaspoon black pepper

2 cups canned Italian chopped tomatoes, or 1 box Pomi Chopped Tomatoes (26 ounces)

3 Tablespoons chopped fresh basil

1 pound penne pasta

6 ounces ricotta salata, cubed

Directions:

1. Place the eggplant in a colander, sprinkle it with 1/2 teaspoon of the salt; mix well, cover with a weighted plate and let drain for about 15 minutes. Pat the eggplant cubes dry.

2. Bring salted water to a boil for the pasta. While the water is heating, pour the oil in a large nonstick pan set on high heat and heat until the oil starts to ripple. Add the eggplant, cook for 2 minutes, then add the oregano, stir and cook for another minute. Add the garlic, red pepper flakes, remaining 1/2 teaspoon salt, and pepper, and cook another minute. Stir in the diced tomatoes, and basil; bring to a boil, reduce heat and simmer for 10 minutes.

3. Cook the pasta in the boiling water according to package directions until al dente. Drain, return to pan, and add the sauce. Toss until well coated and cook for 2 minutes. Turn off heat, add cheese.