1-First, prepare the eggplants by peeling striped sections of the skin for texture, then cut them into pieces. Roast them at 425°F for 35 to 45 minutes until tender and golden. While the eggplant roasts, heat the marinara sauce in a pan with ¼ cup plus 1 teaspoon of extra-virgin olive oil, adding ½ teaspoon dried oregano and ½ to 1 teaspoon red pepper flakes if you like some spice.

2-Next, cook 8 ounces of your chosen pasta in salted boiling water until al dente, reserving some pasta water for later. Once the eggplant is ready, mix it into the sauce along with ½ cup chopped fresh basil. Combine this with the drained pasta, using the reserved water to adjust the consistency for a silky finish. Finally, stir in about ¾ cup of finely grated ricotta salata or Parmesan cheese, then garnish with extra cheese and basil for a fresh touch.