1 large eggplant (about 1¼
pounds)
1 teaspoon olive oil, plus 3 tablespoons
1 small onion, minced
3 medium cloves, minced
1½ cups drained canned whole
tomatoes, juice reserved
1 tablespoon minced fresh oregano
leaves
1 teaspoon salt
½ teaspoon freshly ground
black pepper
2 tablespoons minced fresh basil
leaves
1 pound pasta
Freshly grated Pecorino Romano or
Parmesan cheese to taste
1. Preheat the oven to 400 F.
2. Place the eggplant on a small baking sheet and brush it very lightly with 1 teaspoon oil. Bake the eggplant, turning once, until the flesh is soft and the skin is wrinkled, about 30 minutes. Briefly cool the eggplant until it is just warm to the touch. Trim the stem and peel away the skin with your fingers. Cut the eggplant into ½-inch cubes and set them aside.
3. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
4. Heat the remaining 3 tablespoons oil in a large skillet. Add he onion and sauté over medium heat until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
5. Coarsely chop the tomatoes and add them to the skillet along with ¾ cup of their packing juice. Cook for several minutes, occasionally using a spoon to break apart the tomatoes.
6. Stir in the eggplant, oregano, salt and pepper. Simmer over medium heat until the sauce thickens, 20 to 25 minutes. Stir in the basil. Taste for salt and pepper and adjust seasonings if necessary. Serves 4.