Ingredients // Pasta

Pasta with eggplant

  • olive oil - 8 Art.spoons
  • large eggplant - 450 Gram
  • medium onion - 1 Each
  • green pepper - 1 Each
  • zucchini - 1 Each
  • clove of garlic - 1 Each
  • salt and pepper - - To taste
  • ground beef- 450 Grams
  • chopped tomatoes - 900 grams
  • dried oregano - 1 tbsp.Spoon
  • pasta rigatoni or other short tubular pasta - 450 Gram

Instructions In a large pot with a lid heat 6 tablespoons of oil over medium heat.Add eggplant, cook, stirring occasionally, until tender, 6 to 8 minutes.Put in a bowl and set aside.Add the remaining 2 tablespoons of oil in a pan, reduce heat to medium.Add the onion, bell pepper, zucchini and garlic.Season with salt and pepper, and cook, stirring occasionally, until vegetables are tender, about 7 to 10 minutes.Add ground beef, cook, stirring and mashing the meat with a spoon, for 5 minutes.Bring salted water in a large saucepan until boiling.Meanwhile, add the tomatoes, oregano and eggplant mixture to the beef with vegetables, season with salt and pepper.Bring to

a boil, reduce heat to low.Simmer, stirring occasionally, until the sauce becomes thick and eggplant tender, about 25 minutes.Season with salt and pepper.Meanwhile, boil the pasta until tender, according to package directions.Drain and sprinkle with Parmesan cheese, if desired, and serve with prepared sauce.

Servings: 8