Pasta spice blendsugar, sea salt, garlic powder, onion powder
Olive oil
Salt & pepper
Instructions
Preheat oven to 350 °Pat the eggplant slices dry with paper towel and drizzle with olive oil; season with salt and pepper. Place in a baking dish and cook 8 to 10 minutes until softened (turning halfway in-between).
While the eggplant cooks, in a large high-sided pan, heat a generous drizzle of olive oil on medium. Add the garlic and peppadew peppers. Cook, stirring frequently, 1 to 2 minutes, until fragrant.
Add the crushed tomatoes, ⅓ cup of water (double for 4 portionand the spice blend. Let simmer, 8 to 10 minutes, until the sauce has thickened slightly; season with salt and pepper to taste.
Add the pasta to a pot of boiling water. Cook, 4 to 6 minutes or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water (reserve double for 4 portions), drain the pasta thoroughly and toss with a drizzle of olive oil to prevent sticking.
Add the grilled eggplant, cherry tomatoes, cooked pasta and ½ the basil to the pan of sauce. Cook, stirring frequently, 1 to 2 minutes, until the pasta is thoroughly coated in sauce; season with salt & pepper to taste (if the sauce seems dry, gradually add the pasta cooking water to achieve your desired consistency).Divide the finished pasta between your plates. Garnish with the ricotta salata and remaining basil