- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 4 tablespoons red wine
- 2 cans chopped tomatoes, about 400 g each
- 5 sun–dried tomatoes packed in oil, about 50 g in total, drained and chopped
- 1 eggplant, cut into 1 cm cubes
- 2 tablespoons chopped fresh oregano
- 250 g rigatoni or other chunky pasta tube shapes, such as penne
- salt and pepper
- ⅓ cup (25 g) fresh wholemeal breadcrumbs
- ⅓ cup (35 g) freshly grated parmesan
- Heat the oil in a large saucepan, add the onion and cook gently for 4–5 minutes, stirring frequently, until it has softened and turned lightly golden.
- Add the garlic and cook gently for a further 1–2 minutes.
- Pour in the wine and allow it to bubble for a few minutes, then add the canned tomatoes, the sun–dried tomatoes, eggplant and oregano.
- Bring to the boil, then reduce the heat, cover and simmer gently for 15–20 minutes, stirring occasionally.
- Meanwhile, cook the pasta in a large pan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Drain well.
- Preheat the oven to 200°C.
- Season the tomato sauce with salt and pepper to taste.
- Tip the cooked pasta into a large, lightly greased ovenproof dish.
- Pour over the sauce and mix well together so that all the pasta is coated.
- Combine the breadcrumbs and parmesan in a bowl, and sprinkle this mixture evenly over the top of the pasta.
- Bake for 15–20 minutes, or until the sauce is bubbling and the top is golden brown and crisp.
- Serve hot.
Preparation: 10 minutes
Cooking: about 50 minutes