- 600gr Rigatoni Pasta
- 3/4 lb eggplant
- Grated Parmesan cheese
- 350 gr of canned tomatoes
- 1 medium onion
- 1 tablespoon Extra Virgin Olive Oil
- 8 basil leaves
- 2 clove of garlic crushed
- salt and pepper to taste
Cut the eggplant into cubes and lightly salt,put it aside to let any excess water out.
Put the olive oil in a frying pan and saute the onion and garlic.
Add the eggplant, tomato pulp, salt and pepper and cook for 20 minutes.
Meanwhile, cook the pasta in salted boiling water and when cooked, toss the rigatoni with the sauce.
Add the basil and grated parmesan cheese .