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Export 14 ingredients for grocery delivery
Step 1
Preheat oven to 425f and set the racks near the middle level.
Step 2
Toss the cubed eggplant with a 3/4 cup of olive oil and season with salt and pepper. Spread the eggplant out onto baking trays (probably will need 2 trays) and roast in the oven for 20-30 minutes. Turn the eggplant at halfway point. The eggplant is done when it is well browned and soft when pierced with a knife.
Step 3
Meanwhile, make the sauce. Heat a large saucepan to medium-low heat and add the extra virgin olive oil and the onion. Saute until soft (5-7 minutes) then add the garlic and saute for 2-3 minutes more or until fragrant. Add the hot red pepper flakes and cook for another 30 seconds.
Step 4
Add the tomato paste and cook for 5 minutes, stirring frequently. Add the plum tomatoes and bring the sauce to a lively simmer.
Step 5
Cook for at least 15 minutes uncovered at a low simmer, stirring frequently to avoid any sticking. Taste-test the sauce and adjust salt and pepper if required.
Step 6
Bring a pot of salted water to boil and cook the pasta until 2 minutes less than al dente.
Step 7
In a very large bowl mix the pasta with 3 1/2 cups of sauce, chopped basil, all of the ricotta, Pecorino Romano, and 3/4 of the mozzarella cheese. Mix until smooth and creamy. Add 3/4 of the roasted eggplant and fold it in gently.
Step 8
Reduce the oven temperature to 375f and coat a 9x13" baking dish with 1 cup of sauce. Pour the pasta into the dish and top with the remaining mozzarella cheese and roasted eggplant. Add another 1/2 cup of sauce on top as well.
Step 9
Bake the pasta for 25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10-15 minutes before eating so that the pasta settles. Enjoy!
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