Penne with eggplant, tomatoes and chick peas | Mutti Recipe

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 can chick peas, drained and rinsed (15 oz.)
• 1 cans Mutti® Finely Chopped Tomatoes (14 oz., Polpa)
• freshly ground black pepper
• 3 oz crumbled ricotta salata (about 1 cup)
• leaves basil for garnish