ROASTED EGGPLANT AND TOMATO PASTA

Total time: 1 hour Yield: 4 to 6 servings

Ingredients

794g eggplant, cut into 1-inch cubes One to two bananas or Italian frying peppers, halved, seeded and thinly sliced 4 tbsp extra-virgin olive oil, more for drizzling salt

340g pasta, such as campanelle or farfalle 907g very ripe heirloom tomatoes, halved through their equators

One to two fat garlic cloves, grated on a Microplane or minced

Large pinch crushed red pepper flakes 2 tbsp brine-packed capers, drained 2 tbsp unsalted butter (optional)

Grated ricotta salata or Parmesan cheese, for serving (optional)

Fresh mint or basil leaves, for serving

Method

1. Heat oven to 232 ° C. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with three tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.

2. Meanwhile, cook pasta in well-salted boiling water until about one minute shy of al dente. Drain.

3. Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.

4. Add the garlic, red pepper flakes and one tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.

5. Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about one minute. Turn off the heat and toss in eggplant and cheese, if using.

6. Serve pasta drizzled with a little more oil and the herbs.