Rigatoni Alla Siciliana

Ingredients

• 1 (1 1/2 lb)  eggplants
• 3 garlic cloves, sliced
• 3 tablespoons olive oil
• 1 (28 ounce) can whole fire roasted tomatoes
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/4 teaspoon red pepper flakes
• 1 lb mini rigatoni pasta
• 1 cup shredded smoked mozzarella cheese

Directions

1. 1

   Trim eggplant and cut into 1/2-inch pieces.

2. 2

   In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.

3. 3

   Stir in tomatoes and break up with a wooden spoon.

4. 4

   Add oregano, salt and red pepper flakes.

5. 5

   Simmer for 15 minutes, stirring occasionally.

6. 6

   While sauce is simmering, cook pasta following package directions.

7. 7

   Drain, reserving 1 cup of the cooking water.

8. 8

   Toss drained pasta with sauce.

9. 9

   Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.

10. 10

    Stir in cheese, allow to melt slightly and serve.