Rigatoni w/ sweet tomatoes , eggplant

Another great recipe from Jamie Oliver , i think i hardly found anything that’s bad from Jamie’s cookbook . This one , although it has no meat , it tastes really yummy . I think this was pretty easy dinner for weekdays and quick too . You can always add mozzarella at the end of cooking or just don’t use it at all if you’re a vegan !

• 1 ripe eggplan
• olive oil
• 2 garlic cloves, peeled and sliced
• 1 onion, peeled and finely chopped
• 2 (14 ounce) cans of good-quality plum tomatoes
• 1 tablespoon balsamic vinegar
• 1 pinch of sea salt & freshly ground black pepper
• 2 fresh chili peppers or 1 dried chili, chopped
• 1 bunch fresh basil, leaves ripped and stalks sliced
• 4 tablespoons heavy cream
• 1 lb rigatoni pasta or 1 lb penne
• 7 ounces cow’s milk mozzarella cheese
• 1 piece parmesan cheese, for grating

1.Cut up the eggplant into 1/2 inch dice , chopped the onion and minced the garlic . Heat up the olive oil , add the eggplants , stir quickly , and cook for 7 minutes ,  medium heat , keep stirring . Add onion and garlic , cook until it has color , and add salt and pepper .

2. Add the balsamic vinegar and plum tomatoes , and the stalk of basil that has been shopped . Bring to boil and cover , simmer for 15 minutes .Add the chilis before simmering them .

3. Cook the pasta , reserve a lil of the water , and drain , return to the pot , with lil olive oil and the pasta water . Add into the sauce . Mix well , shred the mozzarella and parmesan and torn basil leaves .