1pound fresh fettuccine (can also use pappardelle)
freshly cracked black pepper
Parmigiano-Reggiano (for serving)
Cut the eggplants in half top to bottom, Then crosswise into 1/2-inch thick slices.
Drizzle 3 tablespoons of olive oil over each eggplant and mix to spread the oil. Spead on a baking sheet in a single layer and sprinkle with salt and black pepper and roast at 425 degrees for 20-25 minutes. Mix and turn over at least once about halfway through.
While the eggplant roasts, add a tablespoon of the olive oil to a large skillet and saute onions for about 4-5 minutes until translucent. Then add garlic and saute another 2 minutes.
Add the tomatoes, oregano, pepper flakes, and basil. Saute on medium for a minute or two and then decrease to low heat and cook another 15 minutes. Stir at least once or twice.
Once eggplant is roasted, remove it from the oven, and add to the skillet. Allow the sauce to simmer for 10 minutes so the flavors meld.
Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until just before al dente. Then drain.
Add pasta back to the pot and mix in the sauce with heat on low. Allow to sit for a minute, remove from heat and serve.
Top the pasta with additional chopped basil and red pepper flakes to taste. Serve.