Homemade cavatelli, fried eggplant, buffalo mozzarella

Perfectly chewy pasta in a simple tomato sauce !

Ingredients
For the cavatelli
2 cups semolina flour, **I use this one**
3/4 cup warm water
pinch of salt
For sauce
1 can San Marzano tomatoes **I love these**
1 can cherry tomatoes
4 cloves garlic
Olive oil
Red pepper flakes
1 large eggplant, or 3 small cubed
Buffalo mozzarella
For the Beverage
Paired with my favorite Post Flirtation by Martha Stoumen

For the pasta:

In a mixing bowl, combine the semolina flour and salt.
Make a well in the center of the flour mixture and gradually pour in the warm water while stirring with a fork or your hands.
Continue mixing until a rough dough forms. Adjust the water or flour as needed to achieve a smooth and slightly firm dough.
Transfer the dough to a clean, floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest at room temperature for about 30 minutes.
After resting, cut the dough into smaller sections. Roll each section into a long rope, about 1.5 centimeters thick.
Cut the ropes into small segments, about 1.5 centimeters to 2 centimeters in length.
To shape the cavatelli, take each small segment and, using a butter knife or your thumb, press and roll it against a gnocchi board or a fork. Create ridges on one side and a slight indentation on the other.
Place the shaped cavatelli on a lightly floured tray or parchment paper to prevent sticking.
Bring a pot of salted water to a boil. Cook the cavatelli in batches for about 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer to the sauce.
For the sauce-
In a pan heat up olive oil and cut the eggplant into cubes to fry until a deep golden color. Remove from the oil and transfer to a paper towel.
Heat the olive oil in a large saucepan or skillet over medium heat
Add the minced garlic and sauté for about 2 minutes.
Pour in the San Marzano tomatoes (including their juices) and the cherry tomatoes.
Stir in the red pepper flakes and season with salt and pepper.
Bring the sauce to a gentle simmer, then reduce the heat to low. Let the sauce simmer uncovered for about 20-25 minutes, stirring occasionally. Use a wooden spoon to break apart the whole tomatoes.
Add in the eggplant and the buffalo mozzarella, then serve!