Ingredients
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1 pound plum tomatoes, chopped
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4 tablespoons extra-virgin olive oil, divided
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2 teaspoons chopped fresh oregano
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1 clove garlic, grated
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½ teaspoon ground pepper
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¼ teaspoon crushed red pepper
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½ teaspoon salt
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1 ½ pounds eggplant, cut into 1/2-inch-thick slices
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½ cup chopped fresh basil
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8 ounces whole-wheat penne
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¼ cup shaved ricotta salata or crumbled feta cheese
Directions
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Put a large pot of water on to boil. Preheat grill to medium-high.
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Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
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Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
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Meanwhile, cook pasta according to package directions. Drain.
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Serve the tomato mixture on the pasta. Sprinkle with cheese.
