Penne with Eggplant, Tomatoes & Chickpeas | Schnucks

Ingredients

• Kosher salt
• 10 oz. penne pasta
• 1/4 cup olive oil, plus additional if needed
• 1 large eggplant, peeled and diced (about 6 1/2 cups)
• 1 large sweet onion, thinly sliced lengthwise (about 4 1/4 cup)
• 2 tbsp. minced garlic
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 (14 oz.) can Mutti® Finely Chopped Tomatoes (Polpa)
• freshly ground black pepper
• 3 oz. crumbled ricotta salata (about 1 cup)
• basil leaves, for garnish