Sicilian Pasta with Eggplant and Tomatoes - The Scramble
This is a nice dish for when eggplant and tomatoes are still in season. The capers add a nice salty and tangy finish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.
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))
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