From Gourmet, September 2004
6 tablespoons extra-virgin olive oil
1 lb eggplant, cut into 1/2-inch cubes
2 cups chopped onion (2 medium)
1 tablespoon finely chopped garlic (2 cloves)
2 (14-oz) cans diced tomatoes in juice ***or fresh chopped tomatoes***
2 teaspoons finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon dried hot red pepper flakes
1 lb dried linguine
1 tablespoon finely chopped fresh flat-leaf parsley
2 oz finely grated Pecorino Romano (1 cup)
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until beginning to smoke, then add eggplant and cook, stirring occasionally, until browned and tender, about 10minutes. Transfer to paper towels to drain.
Add onion, garlic, and remaining 2 tablespoons oil to skillet and cook over moderate heat, stirring occasionally, until onion is golden, 8 to 10 minutes. Add tomatoes (including juice), oregano, salt, and red pepper flakes and simmer, uncovered, until sauce is thickened and most of liquid is evaporated, about 10 minutes.
While tomato sauce is simmering, cook linguine in a 6- to 8-quart pot of until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return to pot. Add tomato sauce and toss to coat, then add eggplant, parsley, and some reserved cooking water if necessary (to thin sauce) and gently toss. Season with salt and pepper and transfer to a bowl. Sprinkle with some of cheese and serve remainder on the side.