Rigatoni Alla Siciliana - cooking recipe

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

Preparation

Trim eggplant and cut into 1/2-inch pieces.
In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
Stir in tomatoes and break up with a wooden spoon.
Add oregano, salt and red pepper flakes.
Simmer for 15 minutes, stirring occasionally.
While sauce is simmering, cook pasta following package directions.
Drain, reserving 1 cup of the cooking water.
Toss drained pasta with sauce.
Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
Stir in cheese, allow to melt slightly and serve.