Eggplant, Caramelized Onion, and Tomato Pasta – 3 Porch Farm

Ingredients

• 1 to 2 globe eggplants (4-5 Japanese eggplants), to yield about 4 to 6 cups of diced eggplant
• olive oil
• 1 onion, peeled and thinly sliced (about 2 cups sliced)
• 2 cloves garlic, minced
• 1 handful basil leaves
• kosher salt
• ¾ lb. pasta such as Gemelli or whatever you like best
• sherry vinegar
• 2 cups tomato sauce (I use Marcella Hazan's Tomato Sauce)
• red pepper flakes
• ½ lb. ricotta salata cheese (or grated Parmigiano Reggiano over top)