Rigatoni with Italian Eggplant

Ingredients:

• 2 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 3-4 cloves garlic, minced
• 4 cups Italian eggplant, diced to 1/2-inch pieces
• 1 28 oz can whole peeled tomatoes, undrained
• 1/2 cup red wine
• 1/2 - 1 cup water
• 2 Tablespoons tomato paste
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crumbled
• Salt, and freshly ground pepper to taste
• 1 pound dry rigatoni
• Grated Romano cheese, to finish

How to Prepare:
Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 5 minutes. Add the eggplant and cook. Continue stirring until softened, about 5 more minutes.

Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, water, tomato paste, sugar, oregano, thiyme, rosemary, salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for about 45 minutes, stirring occasionally.

Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.

Yield: 4-6 servings