Eggplant Sauce with Pasta

Steps

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1. 1
   Select fresh eggplants, remove the tops with a knife, then cut into cubes. Sprinkle with salt to help drain moisture. Let sit for about 30 minutes to release excess liquid.
   ▶ ≈2:40
2. 2
   After the eggplant has drained, gently squeeze out excess moisture.
   ▶ ≈11:52
3. 3
   Pour olive oil into a large pot, about 3 tablespoons. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
   ▶ ≈6:00
4. 4
   Add half of the chopped tomatoes and all of the tomato purée to the pot. Stir to combine.
   ▶ ≈9:07
5. 5
   Season with a pinch of salt and black pepper, then add the fresh basil leaves. Let the sauce simmer for a bit.
   ▶ ≈10:39
6. 6
   Place the drained eggplant cubes into hot oil and fry until the edges turn golden brown. Season with salt and black pepper, then transfer into the tomato sauce.
   ▶ ≈13:40
7. 7
   Let the eggplant simmer in the sauce for about 20 minutes until tender. Add the chopped Pecorino Romano cheese at the end for extra flavor.
   ▶ ≈17:01
8. 8
   Bring a large pot of salted water to a boil and add fresh pasta (such as fresh fettuccine). Cook until tender.
   ▶ ≈19:19
9. 9
   Place the cooked pasta into bowls or on plates and pour the eggplant sauce over it.
   ▶ ≈21:39
10. 10
    Sprinkle with grated Pecorino Romano cheese. For a richer taste, optionally top with a dollop of creamy ricotta cheese.
    ▶ ≈24:04