Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Cut the
Globe Eggplants (2)
into cubes about 3/4-inch square, toss them lightly with a bit of
Olive Oil (to taste)
, season with
Kosher Salt (to taste)
and spread them out in a single layer on a sheet pan.
Step 3
Roast in the oven for 25 minutes or so, until the eggplant is brown and tender.
Step 4
Put a pot of water on to boil for the
Gemelli Pasta (13 oz)
. Add
Kosher Salt (1 pinch)
. Cook the pasta al dente.
Step 5
Meanwhile, heat a large sauté pan with the
Olive Oil (to taste)
and
Onion (1)
over medium heat. Season with
Salt (to taste)
and sauté the onions until just caramelized, about 20-25 minutes. Add the
Garlic (2 cloves)
and cook for a moment.
Step 6
Deglaze with
Sherry Vinegar (1 splash)
. Add the eggplant,
Tomato Sauce (2 cups)
, and
Crushed Red Pepper Flakes (1 pinch)
. Heat the sauce to simmering.
Step 7
Drain the pasta, add it to the tomato sauce pan, and toss gently. Chiffonade the
Fresh Basil Leaves (1 handful)
and add to the pan.
Step 8
Serve the pasta with the
Ricotta Salata Cheese (2 cups)
crumbled over the top.
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