Pasta Alla Norma

Ingredients

• 10 ounces penne pasta
• 1 pound eggplant cut into 1-inch cubes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons flour
• 2 tablespoons Bertolli^® Extra Virgin Olive Oil Rich Taste
• 1 teaspoon red pepper flakes
• 2 large (1/2 cup) chopped shallots
• 1 jar (23 ounces) Bertolli^® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce
• 1/2 cup shredded Pecorino Romano cheese (2 ounces)
• 1/2 cup torn fresh basil