Rigatoni with Italian Eggplant
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 3 cloves garlic, minced
- 4 cups Italian eggplant, diced to 1/2-inch pieces
- 1 (14 1/2-ounce) can whole peeled tomatoes, undrained
- 2/3 cup red wine
- 2 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crumbled
- Salt and freshly ground pepper, to taste
- 1 pound dry rigatoni
- Grated Romano cheese, to finish
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