Paccheri with Tomato, Eggplant and Ricotta

Method

1. Heat a drizzle of olive oil in a saucepan, add the chopped onion and sauté gently for a few minutes.
2. Add the tomato passata, rinse the container with a little hot water and add that as well. Season with a pinch of salt and pepper if desired. Stir, cover, and let simmer gently for about 30 minutes.
3. Meanwhile, prepare the eggplant: cut off the top, slice thinly, then cut into matchsticks and then into small cubes. Heat oil in a pan and sauté the eggplant cubes until wilted and lightly charred. Set aside.
4. Bring a pot of salted water to a boil and cook the paccheri. When 2 minutes from al dente, drain the pasta directly into the tomato sauce.
5. Finish cooking the pasta in the sauce, adding a little pasta water at a time. Stir gently and add the eggplant cubes.
6. Remove from heat, add the ricotta and a few torn basil leaves. Mix well, adding more water if needed.
7. Plate generously and garnish with fresh basil leaves.