Yields: 4 Servings Prep Time: 20 Mins Cook Time: 1 Hr 10 Mins Total Time: 1 Hr 30 Mins

Ingredients

0/12 Ingredients
Adjust Servings

Instructions

0/6 Instructions
  • Preheat oven to 425°. Combine eggplant, tomatoes, garlic, ¼ cup oil, and ½ tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°.
  • Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan
  • Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan
  • Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and ½ cup basil and toss again to combine
  • Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes
  • Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving

Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.