half pound conchiglie pasta
half cup diced onions
one large can san marzanos
half cup dry white wine
quarter pound ricotta salata
red pepper flakes
Dice the eggplant and toss it with olive oil, salt, and black pepper. Bake in the oven at 425 degrees for about 30 minutes.
Sautee the onions with black pepper, red pepper flakes, and dried thyme.
Deglaze with the wine.
Reduce until the liquid is almost all gone.
Crumble the ricotta salata.
Add the tomatoes and simmer, salting to taste (be careful, because the eggplant and ricotta salata have substantial salt content).
Throw in some basil.
Eggplant is roasted.
Throw the eggplant into the sauce and continue to simmer.
Sauce is done.
Add some pasta water and the drained pasta and finish for a minute or so.
Throw in the ricotta salata and stir well.
Cover and allow the ricotta salata to soften a bit from the heat for a minute or so.