Penne with Eggplant, Tomatoes & Chick Peas

Ingredients

• 1 lb. penne pasta
• 2 tablespoons olive oil
• 1 large eggplant, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• 1 can diced tomatoes with juice
• 1 can chickpeas, drained and rinsed
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Fill a large pot with generously salted water and bring it to a boil. Add the penne and cook it as directed on the package, stopping when it is al dente. Before draining, scoop out 1/2 cup of the cooking liquid. Drain the pasta, put it back in the pot, and leave it for now.
2. While the pasta cooks, warm the oil in a large skillet over medium-high heat until it looks glossy and hot. Stir in the eggplant and cook it, tossing now and then, until it starts to soften; if it threatens to stick, add a little more oil. This should take 5 to 6 minutes.
3. Turn the heat down to medium and stir in the onion. Cook, stirring occasionally, until the onion starts to soften, about 6 minutes. Add the garlic and let it cook only until aromatic, about 30 seconds. Stir in the chick peas, tomatoes, 1/4 cup of the reserved pasta water, 1 tsp. salt, and 1/2 tsp. pepper, then cook until everything is warmed through, about 2 minutes.
4. Pour the skillet mixture into the pot with the penne and toss until the pasta is evenly coated. If it needs loosening, add the remaining 1/4 cup pasta cooking water. Spoon the pasta into serving bowls, finish with the ricotta salata and basil, and serve.