Named after an opera written by the Sicilian composer Vincenzo Bellini, this pasta dish has become standard in many Italian American red sauce restaurants. The eggplant pairs beautifully with the tomatoes, basil, ricotta salata, and hot pepper.

SERVES 6

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 cup finely chopped sweet onion, such as Vidalia
• 4 garlic cloves, minced
• Pinch of red pepper flakes
• 4 cups chopped Japanese eggplant (~1-inch chunks)
• One 28-ounce can crushed tomatoes with their juice
• 2 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 2 cups rigatoni
• 10 fresh basil leaves, finely chopped
• ½ cup finely chopped fresh flat-leaf parsley
• 1 cup grated ricotta salata (see note)

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the onion, garlic, and pepper flakes and sauté for 2 minutes to soften the onion.
3. Add the eggplant and sauté for 3 to 4 minutes to coat with the garlic and oil.
4. Add the tomatoes, stock, and rigatoni.
5. Lock the lid in place and cook at high pressure for 7 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Add the basil, parsley, and ½ to ¾ cup of the cheese, stirring to melt the cheese.
8. Serve the pasta immediately, garnished with the remaining cheese.

NOTE:

• If you can’t find ricotta salata, which is aged ricotta cheese, substitute an imported Pecorino Romano.