Heat ¼ cup of the olive oil in a large sauté pan over a medium heat. Fry half the eggplant for about 3-4 min per side in the olive oil. Then remove the eggplant from the pan to dry on a paper towel. Repeat this for all the eggplant, then set aside.
Heat the remaining ¼ cup of olive oil in the same sauté pan. Add the onion and the garlic, seasoning with salt and pepper to taste. Cook while stirring occasionally for 3 mins. Then add in the tomato paste and cook an additional 2 mins.
Deglaze the sauté pan with the red wine, letting it cook out for an additional 1-2 minutes. Add the tomatoes, oregano, crushed red pepper, and basil, stirring to combine. Simmer on a medium heat with the lid on while the cavatelle cooks. Stir occasionally to break up the tomatoes to the desired texture.
Add cavatelle with a pinch of salt to boiling water. Boil 18-20 mins. While the cavatelle and sauce cook, chop the cooked eggplant into small, bite size cubes. After draining the cavatelle, add it to the sauce along with the diced eggplant.
Serve with grated ricotta salata and additional fresh basil.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.