Eggplant and Tomato Pasta

Ingredients

• 3 1/2 tablespoons olive oil
• 1 medium to large eggplant, trimmed and diced
• Kosher salt and freshly ground black pepper
• 1 medium onion, finely chopped
• 2 medium cloves garlic, minced or grated with a Microplane
• 1 teaspoon dried red chile flakes
• 1 can whole peeled tomatoes
• 1 cup low-sodium homemade or store-bought chicken stock or water
• 3 cups uncooked penne pasta
• 1/2 cup packed basil leaves, roughly chopped
• 1 ball of fresh mozzarella

Directions

1. Warm 3 tablespoons oil in a 12-inch skillet over medium-high heat until it shimmers. Add the eggplant with a generous pinch of salt, then cook, tossing and shaking the pan now and then, until the pieces are browned and completely softened, 10 to 11 minutes. If the eggplant looks like it may scorch, turn the heat down to medium. Scoop it into a bowl, cover the bowl with foil, and set it aside.
2. Pour the remaining oil into the skillet and bring the heat back up to medium high. Once the oil is shimmering, add the onions and a pinch of salt. Cook, stirring often, until the onions soften, about 3 minutes. Stir in the garlic and red chili flakes, and cook just until you can smell them, about 30 seconds.
3. Add the tomatoes with their juices and bring everything to a simmer. After the tomatoes have softened, use a potato masher to gently crush them in the pan. Let the sauce cook until it thickens, seasoning to taste, 8 to 10 minutes. Pour in the broth and return the sauce to a gentle simmer.
4. Stir in the pasta, cover the skillet, and cook over medium heat, checking that the sauce is bubbling steadily and energetically. Stir from time to time so nothing sticks, and cook until the pasta still has a firm bite, 12 to 15 minutes. Stir the eggplant back into the pan. Pull the mozzarella into small pieces and add it to the skillet, warming it until it begins to soften and melt, about 1 minute. Stir in the basil, season to taste with salt and pepper, and serve.