Rigatoni Pasta with eggplant

Today we'll cook another fast-to-make and tasty pasta, especially if you like vegetables: aubergine, onions and tomatos. If you like you can also use tomato concentrate that thicken all the ingredients in the best way. If you don't have it or if you don't like it, you can avoid using it, adding instead 1-2 spoons of the pasta cooking water to make sure the sauce doesn't get too dry. :)

-Cooking time: 25 minutes

-Ingredients: (for 1 person)

80 gr of Rigatoni Pasta

1/3 of eggplant

1/3 of onion

5 small tomatos

Tomato concentrate

Kitchen salt

Table salt
Pepper

Extra virgin olive oil

-Process:

Put some water with a bit of kitchen salt into a pot. When the water boils, put the pasta on to cook.

In the meanwhile cut the eggplant in small pieces, the tomatos in 4 parts and the onion in slices.

Put some olive oil into a small pan and let it warm up. When it’s warm enough put the onion into it.

Let it brown a bit and then add the eggplant. Put salt and pepper.

After a few minutes add the tomatos and the tomato concentrate, adding some water to melt it. Put salt, pepper and mix everything.

When the pasta is ready, strain it and serve it with the eggplant sauce.

Buon appetito!

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