A traditional take on a very simple vegetarian Sicilian pasta dish, which can be made in under an hour. Usually, it is just eggplant and tomato sauce topped with ricotta salata. I added zucchini, which resulted in a thicker and chunkier sauce. The zucchini also added a little crunch.  Optional to add some protein, like lamb meatballs.

4 servings
1 1/2pounds eggplant (I like the *oblong one)
1/2 cup olive oil
salt and pepper
2 tablespoons chopped garlic
1 1/2 lbs. chopped tomatoes (or one can)
1 tblsp fresh oregano (or 1 tsp dried)
1 lb. tagliatelle pasta (I love Cipriani pasta.)
1/2 cup chopped basil
1/2 cup grated ricotta cheese or pecorino

Romano
Slice the eggplant about 1/2” thick removing the ends.
Heat up a large cast iron sauté pan with enough oil to cover about 1/4” deep. Add eggplant in a single layer without crowding, sprinkle with salt and adding more oil as needed. This will have to be cooked in batches.
Cook until each side is nicely browned and soft.
Remove to a plate and do not drain on paper towels.
While the eggplant is cooking, heat up a large pot of water to boil with 1 tablespoon of salt.
Slice zucchini into 1/2 rounds (remove ends) and cook as you did the eggplant.
You will not need as much olive oil just don’t let the pan dry out. When cooked add to the eggplant plate.
Turn the heat to medium, add the garlic and cook a few minutes (careful not to burn).
Add the tomatoes, basil, salt and pepper. cook until saucy (a few minutes)
Cook past until al dente (not mushy).
While pasta is cooking, place eggplant and zucchini on a chopping board and coarsely chop (keep it chunky)
Reheat in the tomato sauce for a few minutes.
Drain the pasta and toss it in a large bowl with the tomato sauce.
Taste and adjust seasoning. I like to add some red chili peppers.
Serve in bowls topped with grated cheese

BON APPÉTIT

*Oblong eggplant also known as Japanese eggplant are long and slender, with lighter purple skin and a more delicate, creamy flesh with fewer seeds. The larger ones have hard seeds and tend to be bitter.