Bigoli with Eggplant

INGREDIENTS

Serves 4 people

• 1 pound of Bigoli pasta

• 1 medium sized eggplant, cut into 1/4 inch circles or cubes

• 3 Tbls of light extra virgin olive oil

• 1 yellow onion, chopped

• 2 cloves of garlic, chopped

• 1/2 cup of red wine

• 1 28oz can of diced tomatoes

• 10 fresh basil leaves, chopped

• 1/4 cup of fresh flat leaf parsley, chopped

• 1 tsp of dried oregano

• 1 tsp of salt

• 1 tsp of fresh ground black pepper

  PREPARATION

• Preheat the oven to 425 degrees

• Coat the eggplant with 2 Tbls of olive oil.

• Place the eggplant in a single layer in a baking dish and bake for 15 to 20 minutes until tender.

• In a large frying pan heat the remaining oil.

• Add the onions and garlic and sauté for around 2 minutes.

• Stir in the wine and cook for another minute.

• Add the diced tomatoes, basil, parsley, oregano, salt and pepper.

• Cover and cook for about 1 hour on low heat.

• Add the eggplant to the tomato sauce and cook another 30 minutes.

• In 6 quarts of boiling salted water cook the pasta until al dente. Around 10 minutes.

• Drain and plate the pasta and serve with the eggplant sauce on top.

  Serves 4 people