Instructions

1. Pour olive oil into a pan big enough to eventually hold all the cooked pasta. Heat and add the diced eggplant. Stir and let cook. The eggplant will immediately absorb all of the olive oil, but don’t worry. As it cooks and softens, the oil will come back out.
2. When the eggplant is almost cooked, add the chopped sage, garlic and salt. Stir and continue cooking, adding a bit of water if things start to stick. Cook until the eggplant begins to fall apart and is very tender.
3. In the meantime bring a large pot of salted water to boil. Add the pasta and cook until al dente.
4. Drain the pasta, reserving a cup of the pasta cooking water.
5. Heat the pan with the eggplant, and add the drained pasta, stirring to mix it up, adding a bit of the pasta water to scrape up the burnt bits and bring it all together.
6. Place the pasta into a serving bowl and add the cheese and the rest of the pasta water, a bit at a time, stirring to distribute evenly.
7. Serve with additional grated cheese on the table.