2 tablespoons olive oil
Heat olive oil in large saucepan, sauté garlic and onions until golden. Add eggplant and cook about five minutes. Take off heat and set aside. Combine plum tomatoes, tomato paste, basil, salt, pepper, capers, and black olives in another pan and cook about 10 to 15 minutes. Mix together with eggplant and cook 5 minutes. Serve immediately over hot rigatoni and top with Romano cheese.
1 tablespoon garlic
1 medium onion, minced
1 large eggplant, cubed and skinned
1 14-ounce can plum tomatoes
1 small can tomato paste
1 tablespoon dried basil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon capers
2 tablespoons sliced black olives
1 pound rigatoni, cooked according to the package
1 cup grated romano cheese
Yield: Four servings.
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