Pasta with Eggplant

Method

1. Peel the eggplants with a peeler.
2. Cut the eggplants into fairly large chunks.
3. Chop some chili pepper (optional, to taste).
4. Press one garlic clove and leave it whole, removing the skin.
5. Heat a generous amount of extra virgin olive oil in a pan, then add the garlic and chili.
6. Cut the cherry tomatoes in half.
7. Add the eggplant cubes to the pan and season lightly with salt.
8. When the eggplant begins to soften and the white color inside disappears, add the halved cherry tomatoes.
9. Cook the sauce, stirring occasionally, adding a ladle of pasta water as needed to achieve a creamy consistency.
10. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water.
11. Drain the pasta and transfer it to the pan with the sauce. Add a little more pasta water and finish cooking for about 2 minutes, tossing to combine.
12. Remove from heat. Add torn fresh basil leaves, a few turns of freshly ground black pepper, and a drizzle of raw extra virgin olive oil. Toss well.
13. Optionally, serve with grated Parmigiano Reggiano, ricotta, or pecorino cheese.
14. Serve immediately or at room temperature.