1lb. rigatoni noodlesuse wheat/gluten-free if needed
1eggplantdiced
½ tsp.saltor more to taste
4tomatoesdiced (or use 28 oz. canned whole or diced tomatoes)
1Tbsp. fresh oreganoor use 1 tsp. dried
1 - 2Tbsp. fresh basilor use 1 tsp. dried
2Tbsp. tomato pastetip about freezing leftovers
1 - 2Tbsp. capersto taste
¼cupgrated Parmesan cheesefor serving (optional)
Instructions
In a large heavy skillet, heat 1 Tbsp. of the oil over medium heat.
Fry the onions in the oil until they are fragrant and tender.
Meanwhile, cook the rigatoni according to the package directions.
Add the eggplant to the skillet and drizzle it with the remaining oil and the salt, then add the tomatoes and bring it to a simmer (there will be enough liquid as the tomatoes begin to break down from the heat.)
Cover the pan and steam the vegetables for about 5 minutes until the eggplant begins to darken.
Remove the lid and add the herbs and tomato paste.
Simmer the sauce, stirring occasionally, for 15 – 20 minutes until the eggplant is very tender.
Stir in the capers.
Combine the sauce and pasta and serve it immediately or refrigerate the sauce for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
Combine all ingredients except the noodles and cheese in the slow cooker.
Cook on low for 8 - 10 hours, or on high for 4 - 5 hours. Serve over cooked noodles, topped with the cheese.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Quarter and slice the onion, cook the pasta and stir tossed with a little oil to prevent sticking, dice the tomatoes and eggplant (the eggplant may turn a little brown as it oxidizes, but that’s okay since it will turn brown while cooking), grate the cheese if necessary and refrigerate, or prepare and refrigerate or freeze the dish.Scramble Flavor Booster: Sauté 1 tsp. minced garlic with the onions, stir about 1 Tbsp. fresh lemon juice into the sauce with the capers, and top the dish with feta cheese instead of the Parmesan.Tip: Unbelievably, approximately 25 - 40 percent of food in the United States goes to waste. There are many strategies we can use to reduce food waste. One is to buy “funny fruit”. This refers to the fruits and veggies that are thrown out because their color, size, or shape may be a little “off”. Choosing to buy this perfectly tasty produce at the grocery store or farmer’s market makes use of food that might otherwise go to waste.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!