Cooking Instructions

• Heat the grill over high heat. Place the eggplant onto the grill and cover the lid. Cook for about 20 minutes, turning the eggplant every 5 minutes until blackened on the outside and tender on the inside.
• Let the eggplant cool slightly. Peel off the blackened skin and discard the stem. Roughly chop the eggplant.
• Bring a large pot of salted water to a boil.
• Meanwhile, heat a 12” skillet over medium heat and add 1 tablespoon of olive oil. Add the pecans and toast for a minute until golden and fragrant. Transfer to a plate and season with salt.
• Add 2 more tablespoons of olive oil along with the shallot. Cook for 1-2 minutes until slightly caramelized. Add the diced tomatoes and a pinch of salt. Cook for 5 minutes, stirring often.
• Add the tomato paste and red pepper flakes, cooking for a minute. Stir in the eggplant, red wine vinegar, honey, and optional raisins. Reduce heat to low and cook for about 2 minutes.
• Retrieve a ½ cup of pasta water from the pot and add it to the skillet. Bring the sauce to a simmer.
• Drain the pasta and add it to the sauce, stirring well to coat. Stir in a ¼ cup of olive oil and the parsley. Taste and season with salt if needed.
• Plate the pasta with crumbled goat cheese and toasted pecans on top, plus more red pepper flakes and parsley to garnish.