Pasta alla Norma

Ingredients:

• 1 1/2 pounds, eggplant - skins removed and flesh cubed
• 1/2 cup, il Fustino Santa Barbara Estate Blend EVOO
• salt and pepper
• 2 cloves, garlic - minced
• pinch of red pepper flakes
• 1 - 28 oz can, chopped tomatoes
• 1 tsp, dried oregano
• 1 pound, Rigatoni - We used Pasta Santina
• 1/2 cup, chopped tender herbs - We used basil and parsley
• 1/2 cup, pecorino Romano

Directions:

To a large pot, warm a few tablespoons of EVOO over medium heat. In batches, fry the cubed eggplant with a sprinkle of salt until the eggplant is nicely browned and soft, add more EVOO as needed. Remove from the pot and add to a plate and set aside. Continue cooking in batches until all of the eggplant is cooked.

There should be a few tablespoons of oil left in the pan after you finish cooking the eggplant, if not add some more. Turn the heat back up to medium, add the minced garlic and red pepper flakes and cook until the garlic is fragrant, about 3 minutes. Add the canned tomatoes (with their sauce), dried oregano and season with salt and pepper. Simmer for 20 minutes, or until saucy but not too dry. Add the cooked eggplant and let reheat for 5 minutes.

Cook the pasta per packaging instructions, drain cooked pasta and toss in the tomato and eggplant sauce. Taste and adjust the seasoning to your taste then stir in your chopped herbs and pecorino Romano.

Serve and enjoy!