ROASTED EGGPLANT RIGATONI

4-6 SERVINGS / 1 HOUR

INGREDIENTS

½ cup water, plus more

2½ tsp. Diamond Crystal kosher salt, divided, plus more

1 lb. eggplant, trimmed & cut into 1 in. pieces

Freshly cracked black pepper

2 Tbsp. olive oil, divided

4 garlic cloves, smashed

1 shallot, thinly sliced

1, 28 oz. can crushed tomatoes

½ tsp. crushed red pepper flakes

1 tsp. dried oregano

1-2 tsp. good quality, thick balsamic vinegar

1 lb. pasta, preferably rigatoni or penne

1 Tbsp. chopped fresh basil, plus more for serving, optional

3 oz. shredded Parmesan or burrata for serving, optional

METHOD

Preheat oven to 425°F and bring a large pot of generously salted water to a boil.

Meanwhile, place eggplant on a large parchment-lined baking sheet, season with 1 teaspoon kosher salt and black pepper. Drizzle over 1 tablespoon olive oil, and toss to coat. Roast until the eggplant is tender and charred in some spots, about 25-30 minutes.

In the meantime, heat remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add garlic and shallots and saute until shallots are soft and translucent, 3-5 minutes. Add crushed tomatoes, remaining 1 ½ teaspoons kosher salt, dried oregano, and crushed red pepper flakes. Bring to a simmer, add balsamic vinegar and ½ cup water, and stir. Reduce heat to medium, cover and cook until all the flavors have come together, about 15-20 minutes.

Add pasta to the boiling water and cook for 1-2 minutes less than suggested on the package (the pasta will finish cooking in the sauce). Reserve 1 cup of pasta water to use later.

Add roasted eggplant, cooked pasta, and basil directly into the sauce and stir to coat, using the pasta water as needed to form a silky sauce.

Serve in big bowls with more basil, Parmesan cheese or burrata, and black pepper.

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