Paccheri alla Contadina

Method

1. Dice the eggplant, zucchini, and peppers into small cubes.
2. Heat a drizzle of olive oil in a pan over high heat. Add the diced eggplant and a pinch of salt. Cook, stirring occasionally, until it develops a golden crust (Maillard reaction), about 7-8 minutes.
3. Remove the eggplant to a bowl. Add more olive oil to the pan and cook the zucchini in the same way: high heat, salt, until golden.
4. Remove zucchini and add to the eggplant. Repeat with the peppers: olive oil, salt, cook until golden and slightly crunchy.
5. Remove peppers and add to the other vegetables.
6. In the same pan, add more olive oil, then crushed garlic, sliced onion, and chopped chili pepper. Cook over low heat until the onion is translucent.
7. Deglaze the pan with a ladle of pasta cooking water, scraping up any browned bits. Let the liquid evaporate.
8. Add capers and cherry tomatoes. Increase heat and sauté until the tomatoes begin to break down.
9. Meanwhile, cook the paccheri in salted boiling water until al dente.
10. Add the cooked vegetables (eggplant, zucchini, peppers) back to the pan. Stir to combine.
11. Once the vegetables release their juices and they evaporate, add a ladle of pasta cooking water to create a creamy sauce.
12. Drain the pasta and add it to the saucepan. Toss with the ratatouille.
13. Finish with a drizzle of raw olive oil and freshly chopped basil.
14. Serve with extra ratatouille on top and more basil leaves. Optionally, add flakes of ricotta salata or anchovy in the soffritto.