Pasta Della Casa - cooking recipe

Ingredients

18 oz rigatoni pasta
3 tbsp olive oil
1 None Spanish onion, sliced
1 lb small eggplants, halved, sliced
5 cloves garlic, finely sliced
1/2 tsp chili flakes
1 handful fresh oregano leaves
2/3 cup red wine
1/2 cup tomato puree
1 tbsp sugar
1 handful fresh basil leaves
7 oz feta cheese, cumbled
None None finely grated Parmesan cheese, to serve

Preparation

Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, heat olive oil in a frying pan over medium-high heat. Cook onion and eggplants for 7 mins, or until light golden brown. Add garlic, chili flakes and oregano. Cook for 3 mins. Add wine and boil for 2 mins, until wine evaporates. Add tomato puree, sugar and reserved pasta water. Season. Simmer for 5 mins then stir in most of the basil leaves.
Spoon sauce over pasta and sprinkle with feta, Parmesan and remaining basil leaves.