Pasta with eggplant tomato ragout

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Serves 4

2 large firm eggplant
Olive oil
3-4 anchovy fillets (Optional)
1 Tblspn dried oregano
1pinch dried crushed chili flakes (Optional)
4 cloves finely sliced garlic
Fresh basil
Fresh parsley
1 Tblspn white style vinegar
2 * 14oz cans good red chopped tomatoes
1 lb pasta
6oz ricotta, parmesan, mascarpone or goat cheese
Salt and pepper to taste

Cut the eggplant into about ¾ inch dice. Heat a large sauté pan with a generous amount of oil and the anchovy (these will breakdown and melt to flavor the oil. Add the eggplant and cook for a few minutes. Add the garlic, oregano (And chili).Next add the vinegar, chopped stalks from the basil and parsley and then the tomatoes. Bring to a simmer for about 10 minutes. Mean while bring a pot of salted water to a boil. Add the pasta and cook according to the packet. Usually 5-8 minutes. It should be a little al dente-small firmness to the bite but not hard.
Toss in some shredded basil leaves and lightly chopped parsley to the ragout. Stir in a little of the cheese (If ricotta, goat or mascarpone).Taste the sauce and add salt and pepper if needed. Strain the pasta and toss in with the sauce. Put in a large bowl and top with more cheese (Or grated parmesan), shred more basil and lightly chopped parsley on top. Drizzle with olive oil. Tuck in and ENJOY.