Cook calamarata (or paccheri) pasta to al dente in salted water. Followed the "Sticky Garlic Marinara Method" by Frank Prisinzano (@frankprisinzano) but added some eggplant. Heat a large skillet until very hot, drop in roughly 6-8 smashed garlic cloves, then add a generous amount of EVOO, so garlic begins to fry immediately. Add in cubed eggplant (I used one small eggplant from CSA box). When garlic and eggplant have reached a golden color, add in tomatoes (crushed, diced or passata based on personal preference), and a pinch of crushed red pepper, if desired. Bring to a boil, then reduce to a simmer until eggplant is properly tender and sauce is slightly reduced. Add in desired herbs, like basil or parsley, and steep for 1-2 minutes. Spoon drained pasta into sauce to coat. Serve with grated Pecorino Romano cheese. Served here alongside Caprese salad, featuring CSA tomatoes and basil.