Rigatoni Alla Siciliana

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 1 (1 1/2 lb) eggplants
• 3 garlic cloves, sliced
• 3 tablespoons olive oil
• 1 (28 ounce) can whole fire-roasted tomatoes
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/4 teaspoon red pepper flakes
• 1 lb mini rigatoni pasta
• 1 cup shredded smoked mozzarella cheese

Recipe

• 1 trim eggplant and cut into 1/2-inch pieces.
• 2 in a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
• 3 stir in tomatoes and break up with a wooden spoon.
• 4 add oregano, salt and red pepper flakes.
• 5 simmer for 15 minutes, stirring occasionally.
• 6 while sauce is simmering, cook pasta following package directions.
• 7 drain, reserving 1 cup of the cooking water.
• 8 toss drained pasta with sauce.
• 9 add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
• 10 stir in cheese, allow to melt slightly and serve.