Ingredients

3/4 lb penne

1/4 cup plus 2 tablespoons extra virgin olive oil

8-10 plum tomatoes

2 tsps dried basil

1 large eggplant salted, drained and dried, cut into 2 inch cubes

2 medium cloves garlic minced

1/2 cup grated ricotta salata or crumbled feta cheese

1/2 cup slivered fresh basil

Salt and pepper to taste.

Preparation

  1. Preheat oven to 300 degrees Halve plum tomatoes, place on a baking sheet. Drizzle with 2 tblsp olive oil and sprinkle with salt (kosher preferable) and dried basil. Roast for 3 hours until soft and brown. Let rest for half hour then slice into thirds. Set aside.

Heat olive oil in a large saute pan and fry eggplant cubes until brown and soft–should take about 15 minutes.

Cook penne and place in large bowl. Add cooked eggplant, tomatoes,garlic, ricotta salata cheese and fresh basil. Mix together and serve immediately.