Eggplant basil Rigatoni

Ingredients

• 4-5 Tbsp olive oil
• 2 black eggplants diced/cubed
• 2 onions diced
• 4 cloves garlic (diced or pressed)
• 2-3 large cans (28 oz each) plum (or crushed or diced) tomatoes
• 2 Tbsp balsamic vinegar
• bunch of fresh basil (separated into piles of 1. chopped stems and 2. leaves)
• 1/2 cup whipping or heavy cream
• about 1 cup diced fresh mozzarella

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• 2 boxes of rigatoni (or penne)

Instructions

1. In large frying pan, add olive oil and diced/cubed eggplant. Let cook down for 10-15 mins.
2. Add onions and garlic. Let cook for 5 mins.
3. Add canned tomatoes and stir. Then add balsamic vinegar. Let simmer for 5-10 mins.
4. Add chopped basil stems and stir. Let simmer for 15-20 mins.
5. Add cream and stir. Let simmer.
6. In large pot, bring about 5 liters of water to boil. Add pasta and cook according to package directions.
7. When pasta is cooked, drain and add back into pot.
8. Pour the sauce into the pot of pasta.
9. Add mozzarella and fresh basil leaves. Stir.

1. In large frying pan, add olive oil and diced/cubed eggplant. Let cook down for 10-15 mins.

2. Add onions and garlic. Let cook for 5 mins.

3. Add canned tomatoes and stir. Then add balsamic vinegar. Let simmer for 5-10 mins.

4. Add chopped basil stems and stir. Let simmer for 15-20 mins.

5. Add cream and stir. Let simmer.

6. In large pot, bring about 5 liters of water to boil. Add pasta and cook according to package directions.

7. When pasta is cooked, drain and add back into pot.

8. Pour the sauce into the pot of pasta.

9. Add mozzarella and fresh basil leaves. Stir.