Difficulty: Easy - for beginners
Dietary guidance: v
1 pound Rigatoni
1/2 cup Olive Oil
2 cloves Garlic, chopped
4-5 cups Eggplant (peeled and cut into bite size pieces)
1/2 cup red wine
1 (28oz) can of Italian tomatoes, chopped with juice
1 teaspoon Oregano
1/2 teaspoon dried chili flakes
Salt & Pepper to taste
In large skillet, combine oil with garlic, brown.
Add eggplant, wine, tomatoes and spices.
Reduce heat, simmer for 35 minutes.
Add pasta to skillet, toss.
Serve with grated cheese.