Penne alla Norma

• Coarse salt and freshly ground pepper
• 1 pound penne rigate
• 1/4 cup olive oil
• 1 onion, halved lengthwise and thinly sliced
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red-pepper flakes
• 1 large eggplant, cut into 1/4-inch chunks
• 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
• 2 tablespoons tomato paste
• 1/4 cup water, plus more as needed
• 1/2 cup firmly packed torn fresh basil leaves, plus more for garnish
• 3/4 cup ricotta cheese

1. Bring a pot of water to a boil; add a generous amount of salt.
2. Cook pasta until al dente according to package instructions.
3. Drain pasta; return to pot.
4. Meanwhile, heat oil in a large skillet over medium.
5. Add onion, garlic, and red-pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
6. Add eggplant; season generously with salt and pepper.
7. Cover, and cook until eggplant begins to release juices, about 5 minutes.
8. Uncover; cook, stirring occasionally, until tender, 3 to 4 minutes (if mixture begins to brown too much on bottom of pan, add up to a few tablespoons water, and scrape up bits with a wooden spoon).
9. Add tomatoes, tomato paste, and 1/4 cup water; cook, stirring occasionally, until tomatoes are softened, about 5 minutes.
10. Add tomato mixture and basil to pot, and toss with pasta; briefly reheat over medium-low if necessary.
11. To serve, divide among bowls; top each with a dollop of ricotta, and garnish with additional basil.

salt, penne rigate, olive oil, onion, garlic, redpepper, eggplant, tomatoes, tomato paste, water, basil, ricotta cheese

Taken from www.epicurious.com/recipes/food/views/penne-alla-norma-387924 (may not work)