Sometimes when I create a new recipe things don't turn out the way I planned. I've had my share of failures that I don't share with any of you and even sometimes it's so bad I even apologize to my family. This is one of those recipes that I was a little concerned about, but luckily it turned our even better than expected. Right new we are flush with eggplants so I decided to do a riff on the classic pasta alla norma meets caponata (both from Sicily) with some Calabrian flavor added for good measure. This one low-key* turned out so good I will be making it again soon and you should too.

Preparation

1. In a medium saucepan or wok, heat olive oil and nduja over medium heat. Once the nduja begins to melt add the eggplant and mix well until all the cubes are covered. Put on a small baking sheet and roast in a toaster oven or regular oven with the convection setting at 375 for 15 minutes. Keep and eye on this making sure it doesn't blacken too much.
2. In the same pan cook the red onion, peppers adding additional oil if needed until soft. Add the tomatoes and cook until beginning to burst and juices escape . Add Italian seasoning. Bring to a rapid simmer and cook until fragrant and spices are infused into the oil and tomato juices begin to reduce. About 3-4 minutes.
3. Meanwhile, bring 2 quarts of water to a boil with 1 tablespoon of kosher salt. Add pasta and cook until al dente, about 8-9 minutes. Drain pasta, reserving about 1 cup starchy pasta water, and add pasta directly to the sauce. Stir to combine.
4. Reduce heat to low, Add 1/2 of the roasted eggplant cubes and mix well, and as ¼ much starchy pasta water as needed to make a cohesive sauce. Stir vigorously, adding more pasta water if needed to create a glossy sauce. Divide into bowls, top with the rest of the eggplant cubes, grated ricotta salata and parsley.