INGREDIENTS
4 large garlic cloves, halved
extra-virgin olive oil
2 large eggplants, diced
kosher salt
5 cups marinara sauce
1 lb pasta (rigatoni, ziti, or thick spaghetti)
a handful of grated ricotta salata or Pecorino
DIRECTIONS
In a very large frying pan, fry the garlic in a glug of olive oil over low heat for about two minutes. Add the eggplant, raise the heat to medium, and cook for about fifteen minutes, until slightly golden. Salt to taste. Add the marinara sauce and cook for about five minutes more. Cook the pasta and drain, reserving half a cup of water. Stir the reserved pasta water into the pan mixture ans sprinkle with the basil. Measure four cups of the sauce and put it in a serving bowl. Add the drained pasta to the pan with the remainder of the sauce and gently stir it all together. Sprinkle with grated ricotta salata or Pecorino and serve with the extra sauce on the side.
