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Rigatoni With Eggplant Sauce

Italian.Chef's picture
  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)
  Sugar 1 Teaspoon
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
65 Minutes

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