Ingredients: (4 servings)
14 oz. RIGATONI PASTA
16 oz. TOMATO SAUCE
1 Large oval eggplant cut into ½ inch cubes
2 tbsp. rinsed capers (in dry salt)
1/3 cup Grated Grana Padano cheese (alternative Parmesan cheese)
½ finely chopped red onion
EXTRA VIRGIN OLIVE OIL
1 cup of water
For the sauce: drizzle enough olive oil to cover pot, add onion and sauté for 2-3 minutes. Add eggplant and capers and cook over medium heat. Stir in the tomato sauce and 1 cup of water, add salt to taste. Reduce heat, simmer covered for 40-45 minutes, stirring frequently. Add fresh basil when cooked.
Bring a large pot of salted water to a boil.
Meanwhile, add the RIGATONI pasta to the boiling water and cook until al dente (still firm but just cooked through).
Drain the pasta in a colander. Transfer the pasta into the pot with the sauce. Return the pot to the stove over medium heat. Toss the pasta with the sauce until the sauce coats the pasta.
Serve immediately. Garnish with Grana Padano cheese.