Rigatoni alle melanzane

Ingredients

• 350 g rigatoni dei Campi
• 2 eggplants
• 300 g ripe San Marzano tomatoes
• 2 Tbsp extra-virgin olive oil
• ½ onion
• 2 cloves garlic
• Dry white wine
• Grated parmesan
• Salt

Instructions

Peel the eggplants and cut them into small cubes. Salt them lightly and leave them to purge their acid in a colander (even better if you can put some weight on top of them) for about an hour.
Blanch and peel the tomatoes, remove their seeds, and cut them into small strips. Sauté the finely chopped onion and garlic, then add the eggplant (which you have rinsed and dried with paper towels). As soon as everything is lightly browned, add some white wine and the tomatoes. Let everything cook together and taste for salt.
At the same time, cook the rigatoni in a generous amount of salted water until al dente. Drain and toss the pasta with the sauce, sprinkle with parmesan, and serve.

Difficulty Level: easy Appreciation: Time for preparation: 30 minutes Cooking time: 25 minutes Share: 4 persons