Spaghetti alla Norma

1: Preheat your oven to 425°F.

2: In a 12" cast iron skillet, combine the cherry tomatoes, eggplant, salt, and olive oil.

3: Roast for 30 minutes then set aside to cool.

4: Cook your spaghetti as directed on the box for al dente, then strain and rinse under cold water to stop the cooking.

5: Lower your oven to 400°F.

6: In a small bowl, combine eggs, tomato paste, and red pepper flakes, and whisk until smooth.

7: In a larger bowl, toss the pasta with the cherry tomatoes, eggplant, egg and tomato paste mixture, and capers. Reserve a few basil leaves for garnish.

8: Pour the entire mixture back into your 12" cast iron pan and top with parmesan.

9: Bake at 400°F for 35-40 minutes until the spaghetti is nicely browned.

10: Allow to cool for 10 minutes before slicing and serving.