all about pasta

What sets this recipe apart from other pastas is the ricotta salata cheese that tops it, which can now be found in most Italian specialty stores.

1 Pound Penne Pasta

3 Tablespoons Olive Oil

1/2 Small Onion, Finely Chopped

3 Cloves of Garlic, Minced

1 (14oz) Can Chopped Tomatoes ( I prefer Pomi brand)

1/4 Cup Finely Chopped Basil

4 Small Eggplants, Cut Into 2 Inch X 1 Inch Slices

Oil For Frying

Salt & Pepper

Red Pepper Flakes (Optional)

5 oz. Ricotta Salata Cheese

Fresh Basil Leaves To Garnish

To make the sauce, heat the 3 tablespoons of oil in a heavy saucepan, and sauté the onions until tender. Add the garlic and hot pepper flakes. Add the chopped tomatoes, basil, salt and pepper. Cook for 30 minutes or until the sauce has thickened. Cook the pasta in boiling, salted water, and while it is cooking fry the eggplant in 1/4 cup of the oil in a heavy skillet until golden and tender. Drain on paper towels and fold into the pasta sauce. Drain the pasta once it is cooked al dente and return it to the pan with half the sauce. Cover over medium heat until piping hot, and then serve in bowls, spooning the remaining sauce over the pasta. Sprinkle with the grated ricotta salata and garnish with basil leaves.

Source: Italian Food Forever