Preperation about 30 minutes
Serves 4-5
Ingredients:
- 1lb rigatoni pasta
- 1 big eggplant or 2 small eggplants
- 1 small can of diced tomatoes
- 2 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- fresh chopped parsley
- parmesan cheese
Bring water to boil, add salt to water. While you are waiting for the water to boil, dice eggplant , then finely chop the parsely and set both aside. Meanwhile drizzle some olive oil in a skillet, add garlic when garlic starts to sizzle ( dont wait till garlic burns) add the diced eggplant, salt and stir. Immediatley add the diced tomatoes and season with some more salt. Add the chopped parsley, stir cover and finish cooking for about 15 minutes. Meanwhile add the pasta to the boiling water and cook rigatoni al dente. It should take about 12 minutes for a perfect al dente pasta. When the pasta is about ready, the eggplant sauce should be ready too. Drain pasta and place on a serving plate. Cover the pasta with the eggplant sauce. Sprinkle more chopped parsley and parmesan cheese on top. Serve.
Buon Appetit!!!
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