Rigatoni with Eggplant, Tomato, and Ricotta

1. 1

   Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.

2. 2

   Chop onion and cut eggplant into 1-inch cubes.

3. 3

   Mince garlic.

4. 4

   In a large deep heavy skillet heat oil over moderately high heat until hot but not smoking and saute onion, stirring occasionally, until softened.

5. 5

   Add eggplant and salt and saute, stirring frequently, until eggplant is lightly browned.

6. 6

   Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes.

7. 7

   Add tomatoes with juice and simmer, stirring vigorously to break up tomatoes, 5 minutes, or until mixture has a sauce-like consistency.

8. 8

   Stir in garlic and basil and season with salt.

9. 9

   While sauce is simmering, cook pasta in boiling water until al dente and drain well in a colander.

10. 10

    Add pasta to sauce and toss to coat.

11. 11

    Divide pasta between 2 bowls and serve with dollops of ricotta on top.

* Per serving · 4 servings · Values may vary.