Rigatoni with Italian Eggplant |
|
 |
Prep Time: 12 Minutes Cook Time: 60 Minutes |
Ready In: 72 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons olive oil |
1 1/2 cups chopped onions |
3 cloves garlic, minced |
4 cups italian eggplant, diced to 1/2-inch pieces |
1 (14 1/2-ounce) can whole peeled tomatoes, undrained |
2/3 cup red wine |
2 tablespoons tomato paste |
1 1/2 teaspoons sugar |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/4 teaspoon dried rosemary, crumbled |
salt and freshly ground pepper, to taste |
1 pound dry rigatoni |
grated romano cheese, to finish |
Directions:
1. Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
2. Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
3. Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.
|
|