Method:

Prepare the Eggplant:

Heat 2 tablespoons of olive oil in a skillet over medium heat. Once shimmering, add the eggplant slices in batches to avoid overcrowding. Season with salt and cook until golden and tender, about 10 minutes per batch. Set aside.

Make the Sauce:

In the same skillet, add the remaining olive oil and sauté the garlic, oregano, and red pepper flakes over medium-high heat for about 1 minute. Stir in the tomato paste and cook for another 2 minutes.

Add the crushed tomatoes, bring to a simmer, and cook for 10 minutes, allowing the sauce to thicken.

Cook the Pasta:

Meanwhile, bring a pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.

Combine:

Toss the drained pasta into the sauce, adding a bit of reserved pasta water if necessary to help the sauce cling to the pasta. Stir in the cooked eggplant and combine well.

Serve:

Divide the pasta onto plates, and generously sprinkle with grated ricotta salata and fresh basil. Drizzle with extra olive oil if desired.

Variations:

Vegan Version: Use a plant-based ricotta or skip the cheese altogether and add a drizzle of olive oil or a sprinkle of nutritional yeast for a savory touch.

Gluten-Free Option: Use gluten-free pasta varieties like rice or corn pasta.

Spicy Twist: Add more red pepper flakes or a splash of hot sauce to the sauce for extra heat.

Tips:

Eggplant Prep: I’ve found that it’s best to let the eggplant cook slowly in olive oil, which really draws out its flavor. This can take a little longer, but the results are worth it.

Cheese Substitute: If you can’t find ricotta salata, a mix of Parmesan and feta can mimic its sharp, salty profile.