Roasted Eggplant and Roasted Garlic Pasta alla Norma – Rachael Ray

Ingredients

• 1 roasted eggplant (about 1 1/2 cups)
• 1 bulb roasted garlic
• 1 can San Marzano tomatoes (28 ounces)
• 1/2 small red chili pepper, seeded and finely chopped or a little crushed red pepper flakes
• Extra virgin olive oil (EVOO), for drizzling
• A scant handful of flat leaf parsley leaves
• Salt and pepper
• 1 1/2 cups roasted cherry tomatoes, chopped
• 1 pound whole grain or whole wheat rigatoni or penne
• A couple handfuls of basil leaves
• 1 bunch arugula leaves, chopped
• 1 tablespoon lemon juice
• 3/4 pound chunk of ricotta salata