Penne alla Norma

This is a Martha Stewart recipe which I have been making a lot lately. Mostly because it's cheap and easy and delicioso. My basil plant is thriving and we are about to reap a huge harvest of tomatoes, so I'm guessing this will be something we'll eat even more in the future.

Ingredients

Serves 4 to 6

• 1 pound penne rigate
• Coarse salt and ground pepper
• 4 tablespoons olive oil
• 1 medium onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced or 4 tsp bottled fresh garlic
  
• 1/4 teaspoon crushed red pepper
• 1 large eggplant, cut into 3/4-inch chunks (I have also used zucchini and it was good too)
  
• 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
• 2 tablespoons tomato paste (or a couple tablespoons of leftover spaghetti sauce)
  
• 1/2 cup torn fresh basil, plus more for garnish
• 3/4 cup ricotta cheese (I also like just plain shredded cheddar cheese)

Directions

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
2. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
3. Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
4. Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
5. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.