Pasta with Eggplant

Method

1. Slice the eggplant. Heat a generous amount of olive oil in a pan over high heat. Add the eggplant and cook, stirring occasionally, until it begins to brown.
2. Season with salt and then add grated garlic. Continue cooking, stirring quickly to avoid burning the garlic.
3. Lower the heat, add a splash of pasta cooking water, and let the eggplant finish cooking over low heat for about 10 minutes, until soft and creamy.
4. Meanwhile, prepare the pecorino cream: heat fresh cream in a small saucepan. Finely grate Pecorino Romano into the cream and whisk until smooth. If the cream is too liquid, add more grated pecorino. For an extra silky texture, strain through a fine sieve. Set aside.
5. Cook the pasta (rigatoni or similar) in salted boiling water until al dente. Reserve some pasta water.
6. When the eggplant is ready, add the drained pasta directly to the eggplant pan. Add some of the reserved pasta water and toss.
7. Turn off the heat. Add grated pecorino, lemon zest, and chopped mint. Toss vigorously to create a creamy emulsion.
8. Serve the pasta in bowls. Top with the remaining sautéed eggplant, a drizzle of pecorino cream, extra mint leaves, and a pinch of black pepper.