First things first:  The struggle is real. The eggplants won’t stop producing.

A caveat before we get started:  This recipe is from Lidia Bastianich, but it has some distinct differences.  The first is I didn’t make the sauce in this recipe because I already canned my own.  The second is that our basil crop is long done, so I used pesto cubes.  The third is that she only calls for ½ pound of Ricotta.  Fuck that.  Go big or … nope, just go big.

Here’s what you’ll need:

2 Lg. Eggplants

2 Tbsp. Kosher Salt

6 Tbsp Olive Oil

2 Cloves Garlic, peeled and sliced

35-oz. Can San Marzano Tomatoes

1 tsp Crushed Red Pepper

Salt, to taste

1 Lb. Penne

1 C. Romano Cheese, grated

1 C. Fresh Basil, shredded

½ Lb. Ricotta

½ Lb. Fontina Cheese

Trim the stems and heels of the eggplants, peel, and cut into one-inch sized cubes.  Toss in a bowl with the Kosher salt.  Dump into a colander and let drain for one hour.  Rinse the eggplant under cool running water and drain thoroughly.

Brush a baking sheet with three tablespoons of the olive oil, then spread the eggplant on it evenly. 

Bake in a 400-degree oven until very tender, about twenty-five minutes.  Turn and stir the cubes gently once or twice during baking so they cook evenly.

While the eggplant is baking, boil a pot of water and cook your penne.

While the water is boiling, heat the remaining three tablespoons of olive oil in a small pot over medium heat.  Scatter the garlic in the oil and cook, stirring, until the garlic is golden—BUT NOT BROWN.  This takes about two to three minutes.  Pour in the tomatoes, pepper flakes and salt.  Bring to a boil, then turn the heat down and simmer for ten minutes.

Once the pasta is cooked and drained, throw it back into the pot and pour the sauce in to mix it all together.  Add the Romano and basil and stir until combined.  Gently stir in the eggplant.  Then add the shredded Fontina and mix well.  Then add the ricotta by the heaping tablespoon and stir gently.  The ricotta should be heated, but not fully incorporated into the sauce.

The eggplants didn’t hold together through the baking and stirring process.  Which was a feature, not a bug.  I had no idea it was in there.