- 1 large or 2 medium eggplant
- About 1/4 cup EVOO – Extra Virgin Olive Oil
- 1 red onion, finely chopped
- 6 cloves garlic, thinly sliced or chopped
- 1 teaspoon ground cumin
- A pinch ground cinnamon
- 1 teaspoon chili flakes
- Salt and pepper
- 1/2 cup red wine
- 1 28-ounce can San Marzano tomatoes
- A handful of basil, torn
- 1 pound wide-cut pasta with curly edges, long fusilli or bucatini
- Grated Pecorino or Parmigiano-Reggiano cheese
Preheat oven to 450°F
Cut a few slits in the eggplant and roast on a baking sheet until skin is charred and the eggplant collapses. Cool, remove skin and coarsely chop, reserving all the natural juices.
Heat a large skillet over medium to medium-high heat with EVOO, 4 turns of the pan. Add onions, garlic, cumin, cinnamon, chili flakes and season with salt and pepper. Cook to soften onions, 7-8 minutes, then add wine and tomatoes, breaking them up with a wooden spoon. Add basil, reduce heat and simmer 30-40 minutes.
Bring a large pot of water to a boil for the pasta, salt the water and cook pasta a minute or 2 less than package recommends so pasta can finish cooking in sauce. Reserve half a cup of starchy liquid before draining.
Add chopped eggplant and juices to the sauce and heat through. Add drained pasta to the sauce and the starchy cooking liquid. Toss to coat with grated cheese and more EVOO to your liking.