We are big fans of strong, stinky cheeses. Fontina adds a richness and a depth of flavor that will make a big impression!

Serves 4-6, ready in 50 minutes

1 large eggplant cut into 1 inch cubes
2 tbsp of olive oil plus enough to coat the pan
salt
pepper
1 medium onion chopped
3 cloves of garlic coarsely chopped
1 cup of cherry tomatoes, halved
1 tbsp of fresh oregano or one tsp of dried oregano
1 tsp red pepper flakes
1 tbsp of tomato paste
1 pd of linguini
1 cup of shredded fontina
parsley for garnish

Preheat oven to 425 degrees. Cut the eggplant into 1 inch cubes, and in bowl toss eggplant with 2 tablespoons of olive oil, and a sprinkling of salt and pepper. Once evenly coated, spread the eggplant in a single layer on a baking sheet and roast until soft, 25-35 minutes.

When eggplant is about 10 minutes from being ready, coat a large saucepan with olive oil and add the chopped onions. When onions become transparent add garlic, halved cherry tomatoes, oregano and pepper flakes. When the tomatoes soften (5-8 minutes) and release their juices, add the tomato paste.

When the eggplant is ready, toss it in with the sauce. While cooking the sauce on a very low heat, bring a large pot of salted water to boil. Add the linguini and cook until al dente. Transfer the cooked linguini from the pot to the saucepan in batches, using tongs and mix well with sauce. While still hot, sprinkle the shredded fontina on top. Garnish with parsley before serving.