Rigatoni With Eggplant Sauce
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Small eggplant||3⁄4 Pound, peeled and cut into 3/4-inch cubes (1 Piece)|
|Onion||1 Large, coarsely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Green pepper||1 Small, seeded and cut into thin strips|
|Italian style tomatoes||1 Pound (1 Can)|
|Dry basil||1 1⁄2 Teaspoon|
|Anchovy paste||2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Canned sliced ripe olives||2 1⁄4 Ounce (1 Can)|
|Sliced pimiento||2 Ounce, drained (1 Jar)|
|Rigatoni/Medium-size shell-shaped pasta||10 Ounce|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Heat oil in a Dutch oven or 3-quart pan over medium heat; add eggplant and onion and cook, stirring occasionally, until eggplant is very soft and lightly browned (about 25 minutes).
Add garlic and green pepper and cook, uncovered, for 2 minutes.
Add tomatoes and their liquid (break up tomatoes with a spoon), sugar, basil, and anchovy paste.
Cover, reduce heat, and simmer, stirring occasionally, for 15 minutes.
Add parsley, olives, and pimento.
Simmer, uncovered, stirring occasionally, until sauce is thick (about 20 minutes).
Add salt and pepper to taste.
Following package directions, cook pasta in a large kettle of boiling salted water until al dente.
Drain and turn into a deep platter.
Spoon eggplant sauce over pasta and sprinkle with 2 tablespoons of the Parmesan.
Pass remaining Parmesan at the table.