Penne with Tomato and Eggplant

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

A very simple summer dish that will delight even the most dedicated meat lovers. No one can resist a plate of warm and delicious pasta!

Line a low baking dish with parchment paper. Clean the eggplant, wash it, and cut it into 2.5 cm thick slices. Lightly salt both sides and arrange them in a single layer on the prepared baking dish. Let it sit for half an hour.
Preheat the oven to 220 degrees Celsius. Dry the salted eggplant slices with a paper towel, drizzle with two tablespoons of olive oil, and season with freshly ground pepper. Bake in the preheated oven for 20 minutes or until they soften nicely. Flip them halfway through baking.
While the eggplant is baking, prepare the remaining ingredients. Peel the garlic and onion, and finely chop them separately. Heat a large amount of water in a pot. Just before the water boils, add salt to increase the boiling power. Add the pasta to the boiling water and cook for the time indicated on the package.
Heat one tablespoon of olive oil in a large pan. Add the onion and caramelize it while stirring occasionally. Add the garlic and sauté for another 1 to 2 minutes, then add the tomatoes. Season with oregano, chili, and basil. Mix well and cook the sauce over moderate heat for 10 to 12 minutes. Once the eggplant is baked, remove it from the oven, cut it into smaller pieces, and add it to the pan with the sauce.
Drain the cooked pasta and add it to the pan with the sauce. Mix well and taste. If necessary, add a little more salt or chili (pepper). Serve the prepared pasta on plates, sprinkle with grated Pecorino cheese, and enjoy.

You can substitute penne with other types of pasta (spaghetti, fettuccine, fusilli, etc.).