Penne Alla Norma

Somehow this recipe got lost in the midst of all my recent uploads. It was so good a month ago when we first tried it that we made it again last night. And finally, I'm sharing it with you. Is eggplant my new favorite vegetable to cook with? I think so.
INGREDIENTS

1 BOX	Barilla Plus® Penne
2	Medium Eggplants, Diced
2 TABLESPOONS	Extra Virgin Olive Oil
1/2	Medium Red Onion, Chopped In 1/4-Inch Dice
4 CLOVES	Garlic, Sliced
28 OUNCES	Italian Plum Tomatoes, Canned
3 SPRIGS	Fresh Basil
1 SPRIG	Fresh Thyme
2 TABLESPOONS	Salt
TO TASTE	Black Pepper, Freshly Ground
1 CUP	Ricotta Salata Cheese, Freshly Grated (UM....whatever that is. I just used parmesan.)
2 TABLESPOONS	Fresh Italian Parsley, Chopped
TO TASTE	Red Chili Pepper Flakes

DIRECTIONS

PREHEAT oven to 475°F.

PLACE eggplants on a dry sheet pan and place in oven to bake until soft and dark golden brown, about 12-14 minutes. Remove and allow to cool.
BRING 6 quarts water to a boil and add 2 tablespoons salt.

HEAT olive oil in a 12 to 1fvcx 4-inch skillet until smoking. Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes.

ADD tomatoes, basil, and thyme; bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.

ADD eggplant and simmer about 6 minutes; remove from heat and set aside.

COOK Penne 1 minute less than the package directions.Drain well and pour the hot pasta into the pan with the eggplant mixture.

TOSS over medium heat to mix and then pour into a heated serving dish.

SPRINKLE with grated cheese, parsley, mint, chili flakes and torn basil leaves. Drizzle with olive oil and serve.

VERDICT

This is delicious. We've made it twice now in less than a month. Go find eggplant. Cook, eat, and be happy. And don't forget the red pepper flakes for that extra kick!