Rigatoni Alla Norma | Oregonian Recipes

Ingredients

• 2 medium-large eggplants, peeled and cut into 1-inch cubes
• Kosher salt
• 7 tablespoons extra-virgin olive oil (divided)
• Freshly ground black pepper
• 1 tablespoon red wine vinegar
• 4 cloves garlic, slivered
• 1/4 teaspoon crushed red pepper flakes
• 1 28-ounce can crushed tomatoes, undrained (preferably Muir Glen brand)
• 1 large sprig fresh oregano, plus 1 1/2 tablespoons chopped fresh oregano (divided)
• Granulated sugar to taste
• 1 pound dried rigatoni pasta
• 4 ounces ricotta salata, Greek-made manouri or Mexican cotija cheese, crumbled