Index ::: [ Recipe ] [ Main Dish ]
Pasta with Eggplant and Tomato
2 servings

[ INGREDIENTS ]

Pasta ( Rigatoni or Similar )
Extra-Virgin Olive Oil
Eggplant
Garlic
Chili Flakes
Canned Tomatoes
Romano or Parmesan Cheese
Salt
Black Pepper
Fresh Basil ( Optional )

[ INSTRUCTIONS ]

1. Put a pot of water on high heat and add :
   
   A Good Shake of Salt;.
2. Bring it to a boil and cook :
   
   1/2 Pound Pasta ( Rigatoni or Similar );
   according to the package instructions.
3. While the water is coming to a boil, splash :
   
   2 Tablespoons Extra-Virgin Olive Oil;
   into a wide pan on medium-high heat.
4. Let it get hot.
5. Add :
   
   1 Large Eggplant, Cubed;
   and sprinkle them with :
   
   Salt, to Taste;
   then cook for about 5 minutes.
6. If the eggplant starts to look too dry, add a bit of water.
7. Once the cubes are a little brown on all sides, add :
   
   4 Cloves Garlic, Finely Chopped;
   1/2 Teaspoon Chili Flakes;
   and stir.
8. Add :
   
   2 Cups Canned Tomatoes, Diced;
   and cook for about 15 minutes, stirring occasionally.
9. Again, if it looks too dry, add a bit of water.
10. Everything will shrink up and become a sort of loose, thick sauce.
11. Add :
    
    Romano or Parmesan, Freshly Grated;
    Fresh Basil, Finely Chopped ( Optional );
    if you have it.
12. Once the pasta is cooked, drain it and add it to the saucepan.
13. Toss everything together, then turn off the heat.
14. Add :
    
    Salt, to Taste;
    Black Pepper, to Taste;.
15. Serve it in bowls sprinkled with more :
    
    Romano or Parmesan, Freshly Grated;
    Fresh Basil, Finely Chopped ( Optional );.