Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Cut the Globe Eggplant (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 (0.75 pound). 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 clove) and cook for a moment.
Step 6
Deglaze with Sherry Vinegar (1 splash). Add the eggplant, Tomato Sauce (2 cup), 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 Leaf (1 handful) and add to the pan.
Step 8
Serve the pasta with the Ricotta Salata Cheese (0.5 pound) crumbled over the top.
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