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 (as needed), Crushed Red Pepper Flakes (as needed), 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!