Pasta Aubergine

• 1 medium eggplant (approximately 1 pound), trimmed and cut into 3/4-inch cubes
• 1/4 cup extra-virgin olive oil
• 1/2 medium yellow onion, chopped
• 1 teaspoon packed light brown sugar
• 3 garlic cloves, minced
• 1/2 teaspoon House Herbs (page 233) or other Italian herb blend
• 1/2 teaspoon kosher salt
• Pinch of red pepper flakes
• 2 bay leaves
• 1/2 cup white wine
• 1 28-ounce can diced tomatoes in juice
• 2 tablespoons capers, drained
• 10 ounces rigatoni (about 4 cups)

1. Preheat the oven to 400 F.
2. In a roasting pan, toss the eggplant with the olive oil.
3. Scatter the onion over the eggplant and sprinkle the brown sugar on top.
4. Bake for about 45 minutes, stirring twice to prevent the edges from browning.
5. While the eggplant is baking, combine the garlic, herbs, salt, red pepper flakes, bay leaves, white wine, and diced tomatoes in a medium bowl.
6. After 45 minutes, reduce the oven temperature to 350 F.
7. Remove the roasting pan from the oven and stir the tomato mixture into the roasted eggplant.
8. Cover the pan tightly with foil and bake for an additional 1 1/2 hours.
9. The eggplant should be very tender.
10. Remove the pan from the oven and stir in the capers.
11. Let the eggplant cool, uncovered, for 5 minutes.
12. Remove the bay leaves.
13. Cook the pasta according to package directions and toss with the sauce.
14. Serve warm.
15. The sauce can be refrigerated for up to 5 days.
16. Once combined, the dish can be refrigerated for 1 day and then reheated in a 350F.
17. oven for 30 minutes.

extravirgin olive oil, yellow onion, brown sugar, garlic, herbs, kosher salt, red pepper, bay leaves, white wine, tomatoes, capers, rigatoni

Taken from www.epicurious.com/recipes/food/views/pasta-aubergine-387742 (may not work)