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| 4 Esslöffel | olive oil divided |
| 1 mittel | Eggplant (1-1/4 lb); diced |
| 1 gross | Onion chopped |
| 2 Esslöffel | Garlic chopped |
| 1 Dose | (28 oz) whole tomatoes |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper ground |
| 1/4 Tasse | Pine nuts (pignolis); toasted |
| 1/4 Tasse | parsley fresh, chopped |
| 1 x ca. 450 g | Rigatoni or |
| | Pasta shape of your choice cooked according to package directions and well drained |
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Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until golden and tender 6-7 minutes. Transfer to a serving bowl.
Add the remaining olive oil and the onion to the skillet and cook for 5 minutes. Stir in the garlic and cook for 45 seconds or so. Add the tomatoes, salt, and pepper. Cook, stirring to break up the tomatoes, for 15-20 minutes. Toss sauce with eggplant, pine nuts, parsley, and hot pasta in a large serving bowl. Makes about 6 servings.
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