INGREDIENTS
1/2 cup
olive oil
4 cups
eggplant
1 medium
onion
1 tsp
kosher salt
1 serving
black pepper
3 cloves
garlic
1/2 tsp
chili flakes
2 tbsp
tomato paste
28 oz
canned tomatoes
1/2 cup
basil
1 lb
rigatoni
1/2 cup
parmigiano reggiano cheese
1 cup
ricotta cheese