Spicy Eggplant Pasta (Pasta alla Norma)

Ingredients

• 2 medium eggplants cut into 1 ½” cubes
• 6 Tbsp extra virgin olive oil divided
• salt and pepper to taste
• 3 garlic cloves minced
• 1 jar Farm Boy™ Tomato Basil Sauce
• 1 tsp Farm Boy™ Organic Crushed Chili Peppers optional
• 300 g Farm Boy™ Calamarata Rigata, Spaghetti, or your favourite shape
• Grated Pecorino Romano or Parmigiano Reggiano cheese for garnish
• handful fresh basil leaves for garnish

Directions

1. Preheat oven to 450°F and line a sheet pan with parchment paper.
2. In a large bowl, toss eggplant cubes with 2 Tbsp extra virgin olive oil, salt, and pepper. Place on sheet pan and bake for about 20 minutes, stirring halfway through, until eggplant is tender and golden brown. Remove from oven and reserve.
3. While eggplant is roasting, prepare the sauce: In a large frying pan, heat the 4 remaining tablespoons extra virgin olive oil over medium heat. Add garlic and cook for 1-2 minutes, only until fragrant.
4. Add Farm Boy™ Tomato Basil Sauce, Farm Boy™ Organic Crushed Chili Peppers, and a bit of salt and pepper. Simmer, uncovered, for about 20 minutes, stirring every so often.
5. To cook pasta, in a saucepan bring 2 litres water to a boil. Add a tablespoon of salt and drop pasta into the boiling water. Cook as per the label instructions until pasta is al dente. Reserve ½ cup pasta water and drain, but do not rinse.
6. Add cooked pasta to sauce, along with roasted eggplant and a handful of torn basil leaves. Toss gently but thoroughly and add a bit of the pasta water to loosen up the sauce.
7. Adjust seasoning and serve, garnished with cheese and more basil leaves.