Step 1

Preheat oven to 425°F.

Step 2

Place the eggplant rounds onto a baking sheet lined with lightly oiled parchment paper (use two baking sheets, if necessary). Brush liberally with extra virgin olive oil. Season with salt and pepper.

Step 3

Roast for 35-40 minutes, flipping halfway through and brushing with more olive oil. Check for doneness, the eggplant should be soft and golden, but still hold its shape.

Step 4

In a large skillet or pan, sauté the garlic and red chili flakes in 3 Tbsp extra virgin olive oil, until the garlic becomes fragrant.

Step 5

Mix in the tomatoes and herbs. Bring to a low simmer and cook for 15-20 minutes.

Step 6

Taste and adjust for salt. If the sauce is too acidic, add a little sugar as necessary.

Step 7

Boil the pasta to al dente, according to the directions on the package.

Step 8

Reserve some pasta water for later use before draining (we used 1/4 cup).

Step 9

Add the eggplant to the tomato sauce. Mix gently, so as not to break up the chunks too much.

Step 10

Add in the pasta and reserved pasta water. Toss and cook till warmed through.

Step 11

Garnish with finely shredded ricotta salata (or parmesan), and more fresh basil. Serve immediately.