Nutrition

Ingredients

• 1 large eggplant, cut into 3/4-in. cubes
• 1/2 cup olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 can (28 ounces) Italian crushed tomatoes
• 2 teaspoons minced fresh basil
• 1 teaspoon sugar, optional
• 1 teaspoon minced fresh oregano
• 1 teaspoon salt
• 1/2 to 1 teaspoon crushed red pepper flakes, optional
• 1 pound ziti
• Shredded ricotta salata cheese

Instructions

1. 1 In batches, cook the eggplant in oil in a Dutch oven until it's browned on all sides. Remove it with a slotted spoon, and keep it warm.
2. 2 Add the onion to the same Dutch oven, and cook it until it's tender. Add the garlic and cook it with the onion for one minute longer. Add the crushed tomatoes, and stir to loosen any browned bits from the pan. Then add the basil, oregano and salt, and the optional sugar and red pepper flakes. Bring the mixture to a boil. Reduce the heat and simmer the sauce, uncovered, until it thickens, 10 to 15 minutes, stirring occasionally.
3. 3 Meanwhile, cook the pasta according to the package directions, then drain it. Add the noodles to the sauce along with the cooked eggplant, and toss to coat them. Portion the pasta into bowls and sprinkle it with cheese before serving it.

Original Source

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