Preheat the oven to 450°F/240°C.

Cut the eggplant into 1 inch/2,5 cm cubes. Place on a baking sheet layered with parchment paper and combine with ¼ cup olive oil, 1 tsp salt, ½ tsp black pepper and ½ tsp Italian seasoning. Spread out in a single layer and transfer to the oven. Roast for 30 minutes until buttery tender.

In the meantime, finely chop the shallot, mince the garlic and grate the Pecorino cheese.

Boil rigatoni until al dente in salted water. Drain, reserving ½ cup of the cooking water.

Heat oil over medium low in a large skillet or pan. Add shallot and garlic, sauté for 3 minutes until soft and fragrant. Stir in the remaining salt, pepper and Italian seasoning. Pour in canned cherry tomatoes and puréed tomatoes. Simmer for at least 10 minutes or until the eggplant or pasta is ready.

Stir in Pecorino and add the roasted eggplant chunks. Toss with pasta and basil leaves. Pour in a splash of cooking water, stir until glossy. Taste and adjust salt.

Finish off with chili flakes and freshly ground black pepper. Serve and enjoy!