Pasta Alla Norma with Roasted Eggplant & Tomatoes

Name: Pasta Alla Norma with Roasted Eggplant & Tomatoes
Ingredients: 2 pounds tomatoes ((plum tomatoes, beefsteak, or even cherry or grape tomatoes)); olive oil; salt and pepper ((to taste)); 1 1/2 pounds Chinese or Japanese eggplant ((can also use regular globe eggplant)); 12 ounces spaghetti ((or short cut pasta such as rigatoni)); 5 cloves garlic ((thinly sliced)); 1 red anaheim chili ((de-seeded and julienned)); 1/4 cup tomato paste; 1 teaspoon dried oregano ((or 1 tablespoon fresh)); 1/2 cup chopped parsley and/or basil; 1/2 cup ricotta salata ((crumbled or grated; can also use pecorino romano or parmesan in a pinch))

"This roasted version of a Pasta alla Norma recipe (a Sicilian pasta with fried eggplant, tomato, and ricotta salata) packs in maximum flavor!..."

INGREDIENTS

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2 pounds tomatoes ((plum tomatoes, beefsteak, or even cherry or grape tomatoes))

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olive oil

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salt and pepper ((to taste))

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1 1/2 pounds Chinese or Japanese eggplant ((can also use regular globe eggplant))

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12 ounces spaghetti ((or short cut pasta such as rigatoni))

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5 cloves garlic ((thinly sliced))

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1 red anaheim chili ((de-seeded and julienned))

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1/4 cup tomato paste

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1 teaspoon dried oregano ((or 1 tablespoon fresh))

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1/2 cup chopped parsley and/or basil

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1/2 cup ricotta salata ((crumbled or grated; can also use pecorino romano or parmesan in a pinch))

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