An iconic pasta dish made into a weeknight meal with a robust sauce that everyone will love!
Add olive oil, asparagus and eggplant, stirring occasionally, until well browned and tender -about 10 minutes.
Add the garlic, herbs and red pepper. Sauté for one minute and add tomatoes. Bring to a simmer, stirring occasionally until the tomatoes burst and the sauce is slightly thickened. 8 to 10 minutes
Add the eggplant to the sauce and cook until heated through about 3 to 5 minutes. Add basil and season with salt and pepper to taste.
Bring salted water to boil in a large pot and cook your pasta according to package directions. Reserve a cup of cooking water as you drain the pasta.
Return the pasta to the large pot and add the sauce. Toss to combine and adjust the consistency with the reserved cooking water.
Serve in pasta bowls and top with Parmesan cheese or ricotta salata if desired