PREP

1. Preheat oven to 450 degrees F

2. Line a baking sheet with parchment paper or a silicone baking mat

3. Cut the Eggplant into cubes

4. Mince the garlic (crush it before cutting)

5. Finely chop onion You're Doing It Wrong? How to Cut an Onion the Rachael Ray Way

6. Make sure you have oven mittens ready

7. 1 Large pot (4-6 quarts) for boiling pasta, 1 medium/large saucepan, 1 large skillet or frying pan 

BAKE EGGPLANT

1. Toss eggplant cubes with oil, salt, and pepper and bake for 20 min

2. Flip eggplant cubes and then bake for an additional 5 min

COOK PASTA

1. Bring a large pot of water to a boil. Add a dash of salt

2. Follow package instructions (usually 7-10 minutes for al dente) stir occasionally to ensure pasta doesn’t burn on the bottom

3. Once cooked, drain the pasta water out and save it

COOK SAUCE

1. In the skillet or frying pan, heat oil on medium heat

2. Add garlic and cook for 20 sec until lightly golden (DO NOT BURN), then add onion and cook for 2 minutes until the onion in translucent

3. In the Saucepan, add ½ cup of vegetable broth on medium-high until it simmers

4. Add in the garlic and onion mixture

5. Next, add the tomato paste (pour the excess pasta water into the can or container to get all the tomato paste) 

6. Next, add the dried oregano, thyme, red pepper flakes, salt, and pepper, stir and simmer for 5 min

7. Next, add the cooked and drained pasta and toss until fully coated. Then gently mix in the eggplant

8. Finally, serve and garnish with fresh basil and parmesan