1 onion, chopped

2 cloves garlic, finely chopped

1/2 teaspoon (2.5 ml) peperoncino pepper flakes or other hot pepper flakes

2/3 cup (150 ml) olive oil

28 oz (796 ml) crushed tomatoes

1 large eggplant, cut into 1/4-inch very small dice (1/2-cm) (or 3 small eggplants)

1 lb (450 g) gemelli or rigatoni or penne rigate

One container 200 g bocconcini, at room temperature and torn into pieces

Parmigiano-Reggiano cheese, to taste

Salt and pepper

In a large saucepan, cook the onion and garlic with the pepper flakes in 30 ml (2 tablespoons) of oil until they begin to brown. Season with salt and pepper. Add the tomatoes. Bring to a boil and simmer for about 20 minutes. Set aside.

Meanwhile, in a large skillet over high heat, fry the eggplant in the remaining oil until golden brown. Season with salt and pepper. Drain in a colander. Add to the tomato sauce. Adjust the seasoning. Keep warm.

In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add to the tomato sauce and toss to coat.

Top with the bocconcini. Sprinkle with Parmesan cheese. Season with pepper.

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