- Olive oil
- 1 can of crushed or diced tomatoes
- Eggplant, cubed
- Red pepper flakes
- Italian seasoning
- A splash of white wine
- Mozzarella cheese
- Pasta, preferably rigatoni, but I used rotini
Heat olive oil in a skillet. Add eggplant and cook until soft and translucent. Make a circle in the middle of the eggplant and add garlic. Cook until garlic starts turning brown. Mix. Add your tomatoes, a pinch of red pepper, desired amount of Italian seasoning and a splash of wine. It's best to cook for about an hour before serving. Mine cooked for about a half hour and was still delicious. While sauce is cooking, make your pasta. Once ready, pour eggplant mixture over pasta and sprinkle with mozzarella cheese. Serve when cheese is melted on top.
This was nice with some garlic ciabatta rolls.