Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Olive oil; divided
1 md Eggplant (1-1/4 lb); diced
1 lg Onion; chopped
2 tb Garlic; chopped
1 Can (28 oz) whole tomatoes
1 ts Salt
1/2 ts Freshly ground pepper
1/4 c Pine nuts (pignolis);
-toasted
1/4 c Fresh parsley; chopped
1 lb Rigatoni or
Pasta shape of your choice
-cooked according to package
-directions and well drained

Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the eggplant and cook, stirring occasionally, until golden and
tender 6-7 minutes. Transfer to a serving bowl.

Add the remaining olive oil and the onion to the skillet and cook for
5 minutes. Stir in the garlic and cook for 45 seconds or so. Add the
tomatoes, salt, and pepper. Cook, stirring to break up the tomatoes,
for 15-20 minutes. Toss sauce with eggplant, pine nuts, parsley, and
hot pasta in a large serving bowl. Makes about 6 servings.

Shared and MM by Judi M. Phelps. jphelps#slip.net or jphelps#best.com

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