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Rigatoni With Eggplant & Olive Sauce

Veggie.Lover's picture
  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)
  Sugar 2 Teaspoon
  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.
Serve immediately.
Pass remaining cheese to sprinkle over individual servings.

Recipe Summary

Side Dish
Slow Cooked

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