Prep time: 35 minutes
Servings: 6
Ingredients:
5 small eggplants (Japanese)
2 tsp. sea salt
2 tbsp. extra virgin olive oil
2 small onions
2 cloves garlic
½ tsp. crushed red pepper
¼ cup red vino
1 tsp. oregano
6 fresh basil leaves
1 cup whole black olives (with pits removed)
¾ cup grape tomatoes
1 lb. rigatoni (your favorite)
Parmesan cheese (optional)
Preheat oven to 400°. Wash and slice eggplants in halves, leaving stems. Coat with 1 tbsp. olive oil and 1 tsp. sea salt. Place in a glass baking dish or roasting pan and roast for 25 minutes in the oven.
While the eggplants roast, sauté (on medium heat) 1 tbsp. olive oil and 2 sliced small onions, 2 crushed garlic cloves, 1 tsp. sea salt, and ½ tsp. crushed red pepper. Once onions are translucent, pour in ¼ cup vino, 1 tsp. dried oregano, 4 fresh basil leaves, black olives, and sliced grape tomatoes. Lower heat and allow this to simmer. Once eggplants are roasted, gently toss them in with the sautéed vegetables.
Boil rigatoni. Set aside.
Add the sautéed vegetables over the rigatoni in a pasta serving bowl. Garnish with 2 fresh basil leaves and Parmesan cheese to your liking.
