Pasta Norma

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

4 tablespoons virgin olive oil
1 medium red onion -- 1/4 inch dice
4 cloves arlic -- thinly sliced
2 medium eggplants -- 1/4 inch dice
28 ounces Italian plum tomatoes -- squeezed by hand
2 sprigs basil
1 sprig thyme
1 pound macaroni rigatoni
1/2 pound ricotta salata -- coarsely grated
 

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14inch sauté‚pan, heat olive oil until smoking. Add onions and garlic and cool until soft yet not browned, about 5 to 6 minutes. Add eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add tomatoes, basil and thyme and bring to a boil. Simmer 15 minutes and season to taste with salt and pepper. Boil pasta according to package instructions until al dente. Drain well and pour hot pasta into pan with eggplant mixture. Toss to coat and serve immediately, spooning ricotta salata over each portion. Yield: 4 servings