Pasta with Roasted Eggplant, Caramelized Onion and Tomato

As summer comes to an end, I have been reminiscing on some of my favorite moments. This dish came to mind and is inspired by my travels in Italy this summer.

The "Pasta Alla Norma" was absolutely divine - so flavorful, so delicious, & so I decided to recreate the dish to bring a taste of Italy to you!

The prep:

1. Prepare your eggplant by chopping it up and roasting it in the oven with olive oil, salt and pepper. Let cook for 25 minutes at 400F.

2. Boil the pasta and let it cook for the set time on the package, save pasta water for the sauce at the end.

3. Saute the onions until caramelized, add the eggplant and red sauce. Cook until the red sauce has been absorbed by the vegetables. Add the pasta and some pasta water to the pan and continue to cook down until the sauce sticks to the pasta. Season with salt, pepper, red pepper flakes and anything else that sounds yummy to you.

4. Top it off with some parmesan and basil. Bon appetito !

The goods:

• Orechetti pasta

• Tomato sauce/paste

• Onion

• Eggplant

• Salt, pepper, red chili flakes

• 1/4 cup pasta water (or more if needed)

• Basil

• Optional: parmesan