Ziti With Sicilian-Style Tomato Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
1 small eggplant, cut into 1/2-inch dice
1 small red bell pepper, cut into 1/2-inch dice
1 large garlic clove, pressed
2 tablespoons tomato paste
1 (29 ounce) can diced tomatoes
1 tablespoon capers, drained
salt
fresh ground black pepper
1/4 cup chopped fresh basil
1 lb ziti pasta
freshly grated pecorino romano cheese or parmesan cheese

Preparation

Heat the olive oil in a large skillet over medium heat.
Add the eggplant and cook, stirring occasionally until lightly browned, about 10 minutes.
Add the bell pepper and garlic, and cook until softened, about 5 minutes.
Stir in the tomato paste, tomatoes, capers, and salt and black pepper to taste, and bring to a boil.
Reduce the heat to low and simmer for 15 minutes to reduce slightly and the flavors.
Add the basil and keep warm over low heat.
Cook the ziti i a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8-10 minutes.
When the pasta is cooked, drain it and place in a shallow serving bowl.
Add the sauce, sprinkle with grated cheese, and toss gently.
Serve immediately.