READY IN: 1hr
INGREDIENTS
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 saltfresh ground black pepper 1⁄4 cup chopped fresh basil 1lbziti pasta freshly grated pecorino romano cheese or parmesan cheeseDIRECTIONS
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.Source: Read Full Article