Ziti With Sicilian-Style Tomato Sauce

READY IN: 1hr

2tablespoonsolive oil

1smalleggplant, cut into 1/2-inch dice

1smallred bell pepper, cut into 1/2-inch dice

1largegarlic clove, pressed

2tablespoonstomato paste

1 (29 ounce) can diced tomatoes

1tablespooncapers, drained

salt

fresh ground black pepper

¹⁄₄ cup chopped fresh basil

1lbziti pasta

freshly grated pecorino romano cheese or parmesan cheese

Heat the olive oil in a large skillet over medium heat.

Add the eggplant and cook, stirring occasionally until lightly browned, about 10 minutes.

Add the bell pepper and garlic, and cook until softened, about 5 minutes.

Stir in the tomato paste, tomatoes, capers, and salt and black pepper to taste, and bring to a boil.

Reduce the heat to low and simmer for 15 minutes to reduce slightly and the flavors.

Add the basil and keep warm over low heat.

Cook the ziti i a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8-10 minutes.

When the pasta is cooked, drain it and place in a shallow serving bowl.

Add the sauce, sprinkle with grated cheese, and toss gently.

Serve immediately.