Pasta With Eggplant Sauce - cooking recipe

Ingredients

1/4 cup olive oil
1 None onion, finely chopped
2 stalks celery, finely chopped
1 clove garlic, minced
2 tbsp brandy
1 None eggplant, thinly sliced
2/3 cup tomato paste
2 1/2 cups tomato puree
13.5 oz rigatoni pasta
1/4 cup Parmesan cheese, grated

Preparation

Heat oil in a large saucepan over medium heat. Sweat onion, celery and garlic until onion has softened. Add brandy and continue stirring until brandy has evaporated. Add eggplant and stir until tender. Stir in tomato paste, tomato puree and 1/2 cup water. Bring to a boil then reduce heat and simmer for 10 mins, or until sauce thickens slightly.
Meanwhile, cook pasta in boiling salted water until al dente. Drain then transfer to a large bowl along with 1/2 the eggplant sauce. Toss gently to combine then distribute between serving plates. Top with remaining sauce and Parmesan.