Eggplant Ragú


  • 1 medium eggplant
  • 1 can whole san marzano tomatoes
  • 1 onion 
  • 3 cloves of garlic 
  • bunch of basil
  • fresh grated parmesan 
  • salt & pepper 
  • 1 lb fresh pasta


  1. Chop the eggplant and onion, add 2 cloves of garlic and coat with OO salt & pepper. Roast at 350˚ for about an hour. 
  2. In a small saucepan heat tomatoes, garlic and basil. Bring to a boil then reduce to a simmer until the eggplant is ready. 
  3. When the eggplant is ready, add to the saucepan and puree. 
  4. Bring pot of water to a boil, add salt and then fresh pasta. Drain with a tongues and add to sauce. Stir well until the pasta and the sauce become on thing. Top with freshly grated parmesan.