1/4 cup olive oil
1. In large, heavy skillet, heat oil over medium heat. Add chiles and onion; sauté until softened, 3 to 5 minutes. Add eggplant and garlic; cook 5 minutes, stirring occasionally. Add tomatoes with their liquid, stirring to break up tomatoes. Add salt and black and red peppers. Reduce heat to low, cover, and cook 25 minutes, stirring occasionally, until thickened.
1 mild green chile such as anaheim, seeded and chopped
1 hot green chile such as jalapeño, seeded and finely chopped
1 small red onion, coarsely chopped
one 1-pound eggplant, cut into 1-inch cubes
4 cloves garlic, thinly sliced
1 28-ounce can plum tomatoes, undrained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
1 12-ounce package rigatoni or other tubular pasta
grated parmesan cheese (optional)
2. Meanwhile, prepare rigatoni following package directions.
3. To serve, drain pasta very well and return to saucepot. Add sauce and gently toss to combine. Just before serving, transfer to large serving bowl. Sprinkle with Parmesan cheese, if desired.
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