alla Norma

1 (2 if small) 1-2 TBSP oil Salt and Pepper 2 garlic cloves, thinly sliced 1-2 dried chiles 1 (14.5 oz) can diced ¼ tsp. oregano 1 tsp. sugar ½ box , fettuccini or linguini (save ½ cup pasta water) pecorino romano (optional) 2 TBSP basil, sliced or torn

1. Preheat oven to 400 degrees. 2. Line 1-2 baking sheets with parchment paper. 3. Peel eggplant from top to bottom, shaving off alternate strips so they look striped, like a zebra. Cut crosswise into ½ inch discs. 4. Brush each disk on both sides with , sprinkle with salt and pepper. 5. Roast eggplant in oven until golden brown, 30-35 minutes, turning once half way through. Remove from oven and set aside. 6. Bring a large pot of water to a boil and cook pasta according to package directions. BEFORE straining pasta, carefully, use a pyrex measuring cup to skim off ½ cup or so, of pasta cooking water. 7. Put 2 TBSP of oil into a sauté pan, add the garlic and the dried chiles, and cook over medium heat until just beginning to brown, being careful not to burn. 8. Add the tomatoes and their juice, oregano, sugar, ½ tsp. salt, and a grind of pepper. Decrease to med-low and cook for 10 minutes until the sauce is thick. 9. Stir in the roasted eggplant. 10. Add the cooked pasta to the sauce and mix well, a pasta spoon works great. Add some of the reserved pasta cooking water if the sauce becomes too thick. 11. Put the pasta in individual bowls, top with grated cheese and fresh basil.

Serves 4