Pasta Alla Norma
1 medium eggplant cut into small cubes
½ cup extra virgin olive oil
1 small yellow onion, diced
1 can crushed San Marzano tomatoes
4 garlic cloves, crushed
1 pound of penne pasta
1 tsp crushed red pepper
12 fresh basil leaves, torn
salt and pepper to taste
Heat oven to 425 degrees. Toss eggplant in bowl with half of olive oil, season with salt and pepper. Transfer to sheet pan and roast in oven, turning occasionally, until soft and caramelized, about 20 minutes.
Bring a large pot of salted water to boil. Add pasta and cook till al dente, about 8 minutes. While pasta is cooking, heat remaining oil in a saucepan over medium heat. Add onions and cook until translucent, about 10 minutes. Add garlic to pan and cook till it starts to brown. Add tomatoes, half of the basil leaves and the red pepper. Cook till tomatoes are heated through. Add roasted eggplant and cooked pasta and toss to combine. Stir in remaining basil, transfer to platter and garnish with fresh grated cheese to serve.