Pasta with Eggplant and Balsamic Vinegar

We usually think of balsamic vinegar as a salad ingredient— and indeed this dish is terrific served at room temperature as a pasta salad—but its complex flavor goes a long way toward seasoning a simple pasta sauce and balancing the meatiness of eggplant. Use grated Parmesan or pecorino Romano here if you prefer.

2 or 3 small eggplant (about 1 pound)

Salt

1/4 cup extra virgin olive oil, plus more as needed

Freshly ground black pepper

1 tablespoon chopped garlic

2 tablespoons balsamic vinegar

1/2 teaspoon hot red pepper flakes, or to taste

1 pound bucatini or cut pasta, like penne or farfalle

1/2 cup crumbled feta or grated ricotta salata cheese, plus more as needed

1/2 cup chopped fresh basil leaves

• Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut them into 1/2-inch cubes and salt them if the eggplant are large and time allows . Bring a large pot of water to a boil and salt it.
• Put the oil in a large skillet over medium heat.
• When hot, add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally until tender, golden, and slightly crisp on all sides, 5 to 10 minutes. Add the garlic and cook, stirring constantly, until soft and turning golden, less than a minute. Add the vinegar; give a good stir and let it bubble until it thickens slightly but doesn’t evaporate, just a few seconds. Add the red pepper and remove from the heat.
• Cook the pasta in the boiling water until tender but not mushy. When it’s done, drain it, reserving about 1/2 cup of the cooking water. Toss the pasta and eggplant together with a drizzle of olive oil, a few sprinklings of black pepper, and 1/2 cup of cheese, adding a bit of the pasta water if the mixture seems dry. Taste and adjust the seasoning. Garnish with the basil and serve, passing more cheese at the table if you like.

Pasta with Red Peppers and Balsamic Vinegar.
• You can start with Roasted Red Peppers for a more refined dish, but it’s not necessary: Instead of the eggplant, use 3 medium red peppers, cored and cut into slices. Reduce the cooking time in Step 2 to about 5 minutes.

MAKES: About 4 servings

TIME: 30 minutes