N’casciata: Sicilian Baked Eggplant Pasta by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1 whole eggplant, about 1½ pounds
• 10-12 tablespoons extra virgin olive oil, divided
• ¾ cup finely diced onion
• 3 or 4 cloves garlic peeled and thinly sliced or mashed to a paste
• 2 teaspoons dried oregano leaves
• 2 teaspoons dried basil leaves
• ¼ to ½ teaspoon hot red pepper flakes (or to taste)
• 5-6 ounces sopressata salami, cut into small ¼” dice
• 12 ounces dried pasta like penne, cavatappi, fusilli or rigatoni
• 24-ounce jar (3 cups) RAO’S Marinara Sauce (or your favorite)
• 5 ounces provolone cheese, diced or grated
• 8 ounces mozzarella cheese, shredded or grated
• ¾ cup grated Parmigiana Reggiano or pecorino cheese, divided
• 1 cup frozen peas, rinsed under cold running water
• Kosher salt
• Freshly ground black pepper