Sicilian Tomato and Eggplant Rigatoni

Cut the Eggplants (2) into slices. Brush the eggplant slices generously with Extra-Virgin Olive Oil (as needed) , sprinkle with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) , and grill for 3-5 minutes on each side, until charred and cooked through.

Meanwhile, make the sauce: In a small sauté pan, combine the Golden Raisins (1/2 cup) and Sherry Vinegar (1/3 cup) and cook over low heat until the vinegar has completely evaporated, about 10 minutes. Set aside.

In a large sauté pan, heat 1/3 cup of Extra-Virgin Olive Oil (as needed) along with the Garlic (4 cloves) , Anchovy Paste (1/2 tsp) , Crushed Red Pepper Flakes (1/2 tsp) , Salt (1 tsp) , and Cherry Tomatoes (3 cups) .

Add the remaining Cherry Tomatoes (1 cup) , along with the vinegar raisins, and cook for 5 more minutes, until the final cup of tomatoes are just beginning to burst. Remove from the heat and stir in the eggplant.

Cook the Rigatoni (1 lb) in a large pot of boiling salted water according to the directions on the package. Drain and pour the pasta into a large bowl.

Add the sauce and toss well. Add the Pine Nuts (1/3 cup) and Italian Flat-Leaf Parsley (1/3 cup) . Sprinkle with salt, and serve warm or at room temperature. Enjoy!