Rigatoni With Tomato, Eggplant, & Red Peppers

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 large or 150g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tomatoes

  Crushed, canned

  1 ⅞ can (15 oz) or 793g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Rigatoni Pasta, dry

  Vigo

  16 oz or 454g

• Parmesan cheese

  Grated

  1 cup or 100g

• Basil

  Fresh

  4 leaf, whole or 2g

Directions

1. Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally.
2. Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm.
3. Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check.
4. Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil.
5. Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.
6. Recipe by: Enjolinfam (source: https://www.food.com/recipe/rigatoni-with-tomato-eggplant-red-peppers-312390)