Pasta alla Norma

Ingredients

• 2 large eggplants (about 21 ounces each) unpeeled and cubed (1-inch)
• 4 tbsp extra-virgin olive oil, divided
• 2 tbsp balsamic vinegar
• 8 medium cloves garlic, chopped
• 1 tbsp tomato paste
• 1 (28-ounce) can no-salt-added whole peeled plum tomatoes, undrained
• 1 large basil sprig, plus basil leaves, for garnish
• 3/4 tsp fennel seeds
• 3/4 tsp salt
• 1/4 tsp crushed red pepper
• 1 lb whole-wheat rigatoni
• 6 tbsp crumbled ricotta salata cheese

Instructions

1. Position racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Combine eggplant, 3 tablespoons oil and vinegar in a large bowl; toss to coat. Divide the mixture evenly among the prepared baking sheets; spread into an even layer. Bake until the eggplant is golden-brown and tender, 35 to 40 minutes, stirring once and rotating the pans between top and bottom racks halfway through.
2. Meanwhile, heat the remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add garlic; cook, stirring often, until tender, about 1 minute. Stir in tomato paste; cook, stirring constantly, until darkened in color, about 1 minute. Stir in tomatoes, basil sprig, fennel seeds, salt and crushed red pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, stirring occasionally and using the back of a spoon to break up the tomatoes, until the mixture is thickened and the flavors meld, about 30 minutes. Remove from heat. Remove and discard the basil sprig.
3. While the sauce simmers, bring a large pot of water to a boil over medium-high heat. Add pasta; cook according to package directions until al dente. Drain, reserving 1/2 cup cooking water.
4. Stir the baked eggplant into the tomato sauce. Add the pasta and the reserved cooking water; stir until evenly coated. Divide among 6 bowls; top with ricotta salata. Garnish with basil leaves, if desired.