Penne alla Norma

Ingredients

• 1 pound penne pasta 
• 1 serving coarse mustard 
• 4 tablespoons olive oil 
• 1 medium onion halved thinly sliced
• 4  garlic clove thinly sliced
• 0.3 teaspoon pepper red crushed
• 1 large eggplant cut into ¾-inch chunks
• 1.5 pounds plum tomatoes cored cut into ½-inch chunks
• 2 tablespoons tomato paste 
• 0.5 cup basil fresh plus more for garnish
• 0.5 cup basil fresh plus more for garnish
• 0.8 cup ricotta cheese 

Equipment

• frying pan
• pot

Directions

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions.
2. Drain pasta; return to pot.
3. Heat oil in a large skillet over medium heat.
4. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
5. Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
6. Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
7. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.