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!