Rigatoni with aubergine (eggplant), sausage and Zinfandel sauce | Matching Food & Wine

Name: Rigatoni with aubergine (eggplant), sausage and Zinfandel sauce | Matching Food & Wine
Ingredients: 350g Italian sausages or other coarsely ground 100% pork sausages; 4 tbsp olive oil; 1 medium aubergine (about 250-300g) cut into cubes; 1 medium onion (about 150g), peeled and finely chopped; 1 medium red pepper (about 150g), de-seeded and cut into roughly 2 cm squares; 2 cloves of garlic, peeled and crushed; 1 rounded tbsp tomato puree; 1 level tsp dried oregano; 175ml zinfandel or other full bodied fruity red wine; 175ml fresh chicken or light vegetable stock made with a teaspoon of vegetable bouillon powder; 350g dried rigatoni or penne pasta; 4 heaped tbsp freshly chopped parsley; Salt; freshly ground black pepper

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This aubergine recipe was made for cold days and winter weather, with added richness from the wine in the tomato sauce.

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Ingredients

350g Italian sausages or other coarsely ground 100% pork sausages
4 tbsp olive oil
1 medium aubergine (about 250-300g) cut into cubes
1 medium onion (about 150g), peeled and finely chopped
1 medium red pepper (about 150g), de-seeded and cut into roughly 2 cm squares
2 cloves of garlic, peeled and crushed
1 rounded tbsp tomato puree
1 level tsp dried oregano
175ml zinfandel or other full bodied fruity red wine
175ml fresh chicken or light vegetable stock made with a teaspoon of vegetable bouillon powder
350g dried rigatoni or penne pasta
4 heaped tbsp freshly chopped parsley
Salt
freshly ground black pepper