Ingredients
1 box Barilla Rigatoni
4 tbsp extra virgin olive oil
2 cloves garlic, chopped
1 large eggplant, cubed
15 pitted black olives, chopped
10 large sun-dried tomatoes, chopped
3 cups tomato purée
3/4 lb mozzarella cheese, shredded
1 Smoked scamorza cheese, roughly chopped
1 Freshly grated Parmigiano-Reggiano
2 dried chili peppers, crushed (optional)
1 Salt
Preparation
Cook pasta according to package instructions. While it’s cooking, heat a saucepan over medium-high heat, add olive oil, and brown garlic. Making sure oil is hot, add eggplant, olives, sun-dried tomatoes, and chili peppers. Sauté until eggplant is soft and slightly golden. Add salt and tomato purée and simmer for 5 to 10 minutes.
Drain pasta and return to the pot. Add sauce, mozzarella, and scamorza cheese. Stir well. Pour into a large baking dish, top with a good sprinkle of Parmigiano-Reggiano, and bake in a 400°F (200°C) oven for about 30 minutes or until beautifully golden and crisp.
