Ingredients:
4 tablespoons olive oil
1 large eggplants, peeled and cut into 3/4 inch cubes
1 lb ziti pasta
4 garlic cloves, peeled and chopped
1 onions, peeled and diced
1 (28 ounce) cans tomatoes with juice
12 kalamata olives, pitted and chopped
salt & freshly ground black pepper
1/4 cup chopped fresh basil
Directions:
Heat 3 tablespoons of the olive oil in a large, deep skillet.
Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
Meanwhile, cook the ziti according to package directions.
When it is al dente, drain.
Remove the eggplant from the saute pan.
Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
Add the tomatoes and crush them with your fingers.
Add the cooked eggplant cubes and the olives.
Cook and stir 15 minutes, until sauce is thick.
Season with salt and pepper.
Stir in the basil.
Cook 2 minutes.
Add the ziti to the sauce and stir to combine.
Serve hot.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.