Bucatini with Roasted Eggplant and Cherry Tomato Sauce

Roast the Eggplant

1. Preheat oven to 425 degrees F. Toss eggplant cubes and 1 tablespoon kosher salt in a colander set inside of a bowl. Let stand for 30 minutes. Discard any liquid in the bowl, rinse eggplant cubes, and dry well. 
2. On a large baking sheet (line with foil for easy cleanup), toss together eggplant, 2 tablespoons olive oil, and a few grinds of black pepper. Roast for 20 minutes. Flip eggplant cubes, and continue roasting for 10-15 minutes more, until eggplant is tender and browned.

Make the Cherry Tomato Sauce

1. While eggplant is cooking, heat 1/2 cup olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds, until fragrant. Add cherry tomatoes, 1/2 teaspoon salt, and a few grinds of black pepper. Cook until tomato skins begin to blister, pressing down on the tomatoes with the black of a wooden spoon to help them burst and release their juices. Add the crushed red pepper flakes, if using.
2. Lower heat and simmer until tomatoes are soft and the sauce is thickened, about 15 minutes.**
3. Stir in roasted eggplant, basil, and oregano. Season to taste with salt and pepper. 

Serve

1. Cook bucatini to "al-dente" in a pot of salted, boiling water. Reserve 1 cup of the pasta cooking water and drain pasta in a colander. Add pasta to the sauce skillet and toss to combine over medium heat. Add reserved pasta cooking water, as needed, to bring the sauce to a consistency that coats the pasta. 
2. Serve in warm bowls, with a drizzle of extra-virgin olive oil, and grated ricotta salata on the top.