3 tablespoons olive oil, plus more for drizzling
1 small red onion, diced small
Pinch red pepper flakes
Three 15-ounce cans whole peeled tomatoes, crushed by hand
2 tablespoons salt, plus more for sprinkling
Freshly ground black pepper, for sprinkling
2 medium eggplants, sliced into thin rounds
2 fresh bay leaves
2 pounds rigatoni
Fresh basil leaves, for garnish, optional
Parmigiano Reggiano, for serving, optional
Canned tomatoes vary brand by brand. Some have more water content. If you find your sauce is watery, cook it a little longer.
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