Rigatoni With Eggplant & Olive Sauce
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Unpeeled eggplant||1 Large, cut into 3/4 inch cubes|
|Onions||3 Medium, coarsely chopped|
|Garlic||3 Clove (15 gm), minced / pressed|
|Green pepper||1 Large, seeded and cut into strips|
|Italian style tomatoes||2 Can (20 oz)|
|Dry basil||1 Tablespoon|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Canned ripe olives||6 Ounce, drained (1 Small Can)|
|Sliced pimentos||1 Can (10 oz), drained|
|Rigatoni/Large shell macaroni||1 Pound|
|Grated parmesan cheese||1 Cup (16 tbs)|
Heat oil in a Dutch oven over medium heat; add eggplant and onions.
Cook, covered, stirring often, until eggplant is very soft and lightly browned .
Add garlic and green pepper and cook, stirring, for 2 more minutes.
Stir in tomatoes (break up with a spoon) and their liquid, sugar, and basil.
Cover and simmer, stirring occasionally, for 15 minutes.
Add parsley, olives, and pimentos; simmer, uncovered, stirring often, until sauce thickens .
Meanwhile cook rigatoni according to package directions; drain well and turn onto a deep platter.
Season eggplant mixture to taste with salt and pepper, then spoon over rigatoni; sprinkle with 1/4cup of the cheese.
Pass remaining cheese to sprinkle over individual servings.