Fried up a whole diced eggplant in olive oil. Removed it once golden brown onto paper towels.
Drained off about half the oil.
Then fried two sliced cloves of garlic and pepper flakes.
Added a small can of yellow tomatoes I pureed.
Shredded a few basil leaves and added.
Cooked that while the pasta cooked about 75% of the way, then added the pasta to the sauce with a ladle or two of pasta water to finish cooking.
Added half a cup of fresh shredded pecorino off heat and tossed together.
Finished with more pecorino and fresh basil.
Tasted beautiful. Not sure why the pecorino looks so awful in the photo lol.
by Dr-Stink-Stank