Ingredients:

  • 2 medium globe eggplants / aubergines (about 1.2 lb / 550 g total)
  • 1½–2 teaspoons kosher salt (for optional salting)
  • 2–3 tablespoons olive oil (for roasting or pan-frying) / 30–45 ml
  • 2 tablespoons extra-virgin olive oil / 30 ml
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 3 garlic cloves, thinly sliced or minced
  • 1/4–1/2 teaspoon red pepper flakes (optional)
  • 1 (28 oz / 800 g) can whole peeled tomatoes, crushed by hand (or 1.25 lb / 550 g fresh tomatoes, peeled and chopped)
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 10–12 fresh basil leaves, torn
  • 1–2 tablespoons chopped flat-leaf parsley (optional)
  • 3–4 oz ricotta salata or Pecorino Romano, grated or crumbled (about 85–115 g) — optional but recommended
  • Cooked pasta (spaghetti, rigatoni, or bucatini) or polenta; reserve 1 cup / 240 ml pasta cooking water if using pasta
  • Extra basil leaves and an extra drizzle of olive oil for serving

Instructions:

  1. Prepare the eggplant (choose one method): Optional salting and sweating — slice into 1/2-inch cubes or rounds, sprinkle with 1½–2 teaspoons kosher salt, let sit 20–30 minutes, then rinse and pat dry. OR Roast — halve or cube eggplants, toss with 2–3 tablespoons olive oil and a pinch of salt, arrange on a rimmed baking sheet and roast at 425°F (220°C) until golden and tender, about 20–25 minutes, turning once. OR Pan-fry — heat 2–3 tablespoons oil in a skillet over medium-high, fry eggplant in batches until deeply golden and soft; transfer to a paper towel-lined tray.
  2. Build the sauce: Heat 2 tablespoons extra-virgin olive oil in a large heavy skillet or Dutch oven over medium heat. Sauté the finely chopped yellow onion until translucent and lightly golden, 5–7 minutes. Add the garlic and red pepper flakes (if using) and cook 30–60 seconds until fragrant.
  3. Add tomatoes and simmer: Add the crushed canned tomatoes (or peeled chopped fresh tomatoes), 1 teaspoon sugar (optional), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring to a simmer, reduce heat to medium-low, and cook uncovered, stirring occasionally, until the sauce thickens and brightens, about 15–20 minutes. Sauce should reduce enough to coat the back of a spoon.
  4. Combine eggplant with sauce: Stir the roasted or fried eggplant into the tomato sauce and simmer gently 5–10 minutes so the flavors marry. The eggplant should be tender and hold shape but be integrated into the sauce.
  5. Finish and adjust seasoning: Stir in torn basil leaves and chopped parsley (if using). Taste and adjust salt, pepper, and sugar as needed. If tossing with pasta, add cooked pasta to the skillet and toss with the sauce, adding reserved pasta water 1–2 tablespoons at a time to loosen the sauce and help it cling.
  6. Serve: Plate pasta or spoon the sauce over polenta or grilled bread. Finish with crumbled or grated ricotta salata or Pecorino, extra basil leaves, and a drizzle of olive oil.