Pasta Della Casa

• 18 oz rigatoni pasta
• 3 tbsp olive oil
• 1 None Spanish onion, sliced
• 1 lb small eggplants, halved, sliced
• 5 cloves garlic, finely sliced
• 1/2 tsp chili flakes
• 1 handful fresh oregano leaves
• 2/3 cup red wine
• 1/2 cup tomato puree
• 1 tbsp sugar
• 1 handful fresh basil leaves
• 7 oz feta cheese, cumbled
• None None finely grated Parmesan cheese, to serve

1. Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, heat olive oil in a frying pan over medium-high heat. Cook onion and eggplants for 7 mins, or until light golden brown. Add garlic, chili flakes and oregano. Cook for 3 mins. Add wine and boil for 2 mins, until wine evaporates. Add tomato puree, sugar and reserved pasta water. Season. Simmer for 5 mins then stir in most of the basil leaves.
3. Spoon sauce over pasta and sprinkle with feta, Parmesan and remaining basil leaves.

rigatoni pasta, olive oil, onion, eggplants, garlic, chili flakes, handful fresh oregano, red wine, tomato puruee, sugar, basil, feta cheese, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/34670 (may not work)