3sprigs fresh thymewith the leaves taken off the stems
Instructions
Set a large pot of water to boil over high heat and salt generously then add the pasta and cook to al dente according to the instructions on the package.
Heat the olive oil in a large pan or Dutch oven over medium heat then add the onion and stir and cook until they become translucent.
Stir in the garlic then cook just until it becomes fragrant, about 30 seconds.
Stir in the eggplant, tomatoes, salt, pepper and red pepper flakes and cook for 12-15 minutes or until the vegetables have reduced significantly.
Stir in the wine and let the alcohol cook off for 3-4 minutes.
Stir in the heavy cream and bring it back to a simmer then stir in the basil and thyme and let it continue to simmer for 5-6 minutes.
Drain the pasta from the water then add it to the pan and toss and stir for 5-6 minutes until the pasta starts to emulsify and get very creamy.
Add more salt to taste then serve with fresh basil for garnish if desired.