Roasted eggplant rigatoni

Ingredients

• 340 g dry rigatoni
• 1 large eggplant (about 500 g), cut into 2 cm cubes
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 can (400 g) crushed tomatoes
• ½ tsp dried oregano
• ½ tsp kosher salt, plus salt for pasta water
• ¼ tsp pepper
• 40 g grated Parmesan
• 10 g fresh basil

Let’s make it

1. Heat oven to 425°F (220°C). Toss eggplant with 2 tbsp oil and half the salt. Spread on a tray and roast for 25–30 minutes, turning once, until tender and browned.
2. Warm remaining oil in a saucepan. Stir garlic for 30 seconds, add tomatoes, oregano, remaining salt, and pepper, and simmer for 15 minutes.
3. Cook rigatoni in salted boiling water according to the package. Reserve 150 ml cooking water and drain.
4. Fold roasted eggplant and pasta into the tomato sauce. Add cooking water as needed to loosen.
5. Serve with grated Parmesan and torn basil.