
A vibrant Sicilian classic featuring tender roasted eggplant and juicy tomatoes tossed in a savory garlic-chili sauce. Finished with salty ricotta salata and fresh herbs, this hearty vegetarian pasta is bursting with Mediterranean flavor.
Preheat your oven to 400°F (200°C).
Prepare the tomatoes by cutting them into 1-inch pieces. If you are using grape or cherry tomatoes, you can leave them whole. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Dice the eggplant into 1-inch cubes. Spread them out on a separate baking sheet and drizzle generously with olive oil, ensuring they are well-coated. Season with salt and pepper.
Roast the tomatoes and eggplant for 35-40 minutes. The eggplant should be softened and deeply browned, and the tomatoes should be wrinkled and juicy. Halfway through, rotate the pans between the oven racks and stir the vegetables to ensure even browning.
While the vegetables roast, bring a large pot of heavily salted water to a boil. Cook the spaghetti until it is 1-2 minutes short of al dente. Reserve at least 1 cup of the pasta cooking water before draining.
In a large skillet over medium heat, add 2-3 tablespoons of olive oil. Sauté the garlic and sliced chilies for 2-3 minutes until fragrant. Add the tomato paste and fry for another 2-3 minutes, stirring constantly until the paste darkens slightly.
Pour about 2/3 cup of the reserved pasta water into the skillet. Stir in the roasted tomatoes, eggplant, and dried oregano. Season the sauce with salt and pepper to taste.
Add the cooked pasta to the skillet along with another 1/2 cup of pasta water. Toss the mixture over medium-low heat for 1-2 minutes. Continue adding pasta water a splash at a time until the sauce becomes silky and coats the noodles perfectly.
Toss in the fresh parsley and/or basil. Serve immediately topped with crumbled ricotta salata, or substitute with pecorino or parmesan if preferred.
Eggplant acts like a sponge, so don't be afraid to be generous with the olive oil during roasting to ensure a creamy texture. If you can't find ricotta salata, a firm, salty feta is the closest substitute. Always reserve more pasta water than you think you'll need; it's the secret to a glossy, restaurant-quality sauce.
