Sicilian Pasta with Eggplant and Tomatoes

Name: Sicilian Pasta with Eggplant and Tomatoes
Total time: 40 min
Ingredients: 2 Tbsp. olive oil (divided); ½ white onion (quartered and thinly sliced); 1 lb. rigatoni noodles (use wheat/gluten-free if needed); 1 eggplant (diced); ½ tsp. salt (or more to taste); 4 tomatoes (diced (or use 28 oz. canned whole or diced tomatoes)); 1 Tbsp. fresh oregano (or use 1 tsp. dried); 1 - 2 Tbsp. fresh basil (or use 1 tsp. dried); 2 Tbsp. tomato paste (tip about freezing leftovers); 1 - 2 Tbsp. capers (to taste); ¼ cup grated Parmesan cheese (for serving (optional))

www.thescramble.com

This is a nice dish for when eggplant and tomatoes are still in season. The capers add a nice salty and tangy finish.

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