Step 1

Preheat the oven to 350°F/180°C.

Step 2

In a large bowl, toss the eggplant cubes with olive oil, salt, and pepper. Spread them on a half sheet sheet pan, and roast for 30 minutes flipping halfway through. Then brown under the broiler for 5 minutes. The eggplant cubes should be golden and crispy when they’re done.

Step 3

Meanwhile, cook the pasta in salted water to al dente (According to the package instructions).

Step 4

In a skillet, heat olive oil and sauté the onion until it’s soft and translucent (3 minutes).

Step 5

Add the garlic, and cook for 30 seconds.

Step 6

Add the tomato sauce, then fill half of the empty can with water and add that to the sauce.

Step 7

Season with oregano, basil, red pepper flakes, salt, and pepper. Stir everything together, then allow the sauce to simmer for 5-7 minutes or until it thickens a little. It will splatter so it’s better to cover with a lid.

Step 8

Strain the cooked pasta from the cooking water, and add it to the sauce, and gently stir in the roasted eggplant.

Step 9

Serve with freshly grated parmesan cheese and chopped parsley.