Sicilian Tomato and Eggplant Rigatoni

Prepare a charcoal grill with a single layer of hot coals, set a gas grill to medium-high heat, or heat a stovetop grill pan over medium-high heat.

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.

Flip the eggplant slices and grill on the other side for 3-5 minutes. After charred, set aside to cool. Once the eggplant has cooled, cut each slice into bite sized pieces.

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).

Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the tomatoes have burst and are starting to break down.

Add the remaining Cherry Tomato (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!