Roasted Eggplant Pasta with Jammy Tomatoes in 50 Minutes

Instructions:

1. Prep the eggplant. Toss the cubed eggplant with a teaspoon of salt in a colander. Note: Let it sit for 15 minutes over the sink to draw out the bitter moisture.
2. Preheat and dry. Set your oven to 425°F (220°C). Pat the eggplant cubes very dry with paper towels. Dry eggplant is the only way to get a crispy exterior.
3. Arrange the tray. On a parchment lined rimmed baking sheet, toss the eggplant, cherry tomatoes, smashed garlic cloves, and olive oil.
4. Roast the vegetables. Spread everything in a single layer. Roast for 25–30 minutes, tossing halfway through, until the eggplant edges are crispy and mahogany colored and the tomatoes have collapsed into jammy pools.
5. Boil the pasta. While the oven works, cook the pasta in a large pot of boiling salted water until al dente and firm to the bite.
6. Save the water. Reserve 1/2 cup of starchy pasta water before draining the pot.
7. Squeeze the garlic. Carefully remove the garlic cloves from the tray and squeeze the softened paste out of their skins back onto the baking sheet or into the bowl.
8. Combine and emulsify. In the large pasta pot, combine the cooked pasta, the roasted vegetables, red pepper flakes, and the reserved pasta water.
9. Toss for the sauce. Toss vigorously for 1-2 minutes until the water and oil turn into a silky sauce that coats every piece of pasta.
10. Final garnish. Fold in the torn fresh basil. Serve topped with crumbled Ricotta Salata and a drizzle of balsamic glaze.