Step 1

In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant and 1/2 teaspoon kosher salt. Sauté for 7 to 10 minutes until browned and tender, stirring often so the eggplant doesn’t stick (the pan will be pretty dry, but this is as expected). Remove the eggplant to a bowl.

Step 2

Reduce the heat to low and add 1 tablespoon olive oil, along with the garlic, parsley and basil and cook for 1 to 2 minutes, until fragrant. Add the tomatoes, oregano, 1/2 teaspoon kosher salt and freshly ground black pepper. Bring to a simmer and simmer 15 minutes, until the flavors meld. Stir in 1/4 teaspoon the sugar. Add in the eggplant just before serving.

Step 3

Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente and drain. Add the pasta back to the pot with a drizzle of olive oil. Pour the sauce with eggplant over the pasta and gently toss to combine. Add salt and pepper to taste.

Step 4

Serve topped with grated ricotta salata cheese, grated Pecorino Romano, and chopped fresh parsley and basil.