Step 1

Peel and cut the eggplant into medium cubes, place them in a medium/large bowl toss with 1/4 teaspoon of salt, leave for about 20-30 minutes, drain any excess liquid but do not rinse before adding to the pan.

Step 2

Start to boil the water while the eggplant is cooking, add the pasta, cook until a little more than al dente.

Step 3

In a large pan add 2 tablespoons of olive oil, the cubed eggplant and ¼ cup of pasta water cook until golden and tender. Move with a slotted spoon to a clean bowl. Set aside.

Step 4

Pre-heat oven to 400F (200C).

Step 5

In the same pan add another 1 tablespoon of olive oil, garlic, tomatoes (mashed into small pieces or you can you tomato passata) oregano, basil, hot pepper flakes, a pinch of salt, 1/4 cup water and the cooked eggplant. Cook for about 3-5 minutes. Add ⅓ cup of pasta water, the pasta, mozzarella and half the parmesan cheese.

Step 6

Gently fold together, then place in a medium baking dish 10x7 inches (27x18 cm), sprinkle the top with the remaining parmesan cheese. Bake for 10-15 minutes. Let sit 5 minutes then serve. Enjoy!