Pasta alla Norma

cut eggplant into 1 inch/ 2,5 cm cubes

combine with olive oil, salt, pepper and Italian seasoning

place in a single layer, bake 30 minutes at 450°F/ 240°C

meanwhile, get your prep done: thinly chop the shallot

mince the garlic

grate the Pecorino

boil rigatoni al dente in salted water

heat oil over medium low, add shallot and garlic, sauté for 3 minutes

stir in salt, pepper and Italian seasoning

add canned cherry tomatoes and puréed tomatoes, simmer for 10 minutes

scoop up1/2 cup cooking water, drain the rigatoni

stir in Pecorino

add roasted eggplant

toss with basil leaves and rigatoni

add a splash of cooking water

top with chili flakes and black pepper