Name: Pasta della casa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: salt; 500 gram rigatoni pasta; 3 tablespoon olive oil; 1 spanish onion, sliced; 400 gram lebanese eggplants, halved and sliced; 5 clove garlic, sliced finely; 1/2 teaspoon chilli flakes (for mild heat - add more if you like it spicy!); handful of fresh oregano leaves; 2/3 cup red wine (like cabernet merlot); 2 1/2 cup tomato passata; 1 tablespoon sugar; cracked black pepper; handful of basil leaves; 200 gram danish feta; finely grated parmesan, to serve

Ingredients

salt

500 gram rigatoni pasta

3 tablespoon olive oil

1 spanish onion, sliced

400 gram lebanese eggplants, halved and sliced

5 clove garlic, sliced finely

1/2 teaspoon chilli flakes (for mild heat – add more if you like it spicy!)

handful of fresh oregano leaves

2/3 cup red wine (like cabernet merlot)

2 1/2 cup tomato passata

1 tablespoon sugar

cracked black pepper

handful of basil leaves

200 gram danish feta

finely grated parmesan, to serve

Method

1.Bring saucepan of salted water to boil. Cook pasta according to packet instructions, to al dente. Drain and reserve 1/2 cup pasta water.

2.Heat olive oil in frying pan over medium-high heat. Add onion and eggplant, add cook for 7 mins until lightly golden. Add garlic, chilli flakes and oregano leaves and cook for a further 3 mins.

3.Add red wine to frying pan and boil for a few mins to evaporate alcohol. Add passata, sugar and pasta water, and season with salt and pepper. Simmer for 5 mins, then stir through most of the basil leaves.

4.To serve, spoon sauce over pasta, then top with feta, parmesan and remaining basil leaves.

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