Yummy Summer Eggplant Pasta

• 1 large eggplant, sliced in 1/4 inch slices (can leave peel on)
• salt
• 1/2 cup flour
• olive oil
• 1 onion, peeled and chopped
• 2 celery ribs, diced
• 1 carrot, peeled and diced
• 1 can (28 oz) plum tomatoes, chopped
• 1/2 tsp. sugar
• 6 basil leaves, chopped
• 1 package rigatoni
• 3 oz. grated ricotta salata (optional)

1. 1) Sprinkle eggplant with 1 Tbsp salt. Place in a colander with a weighted plate, and let stand for 20 mins. Rinse and pat dry.
2. 2) Coat eggplant in flour. Cook in batches with approximately 2-3 tbsp oil for each batch, in large skillet over medium-high heat, turning once until golden (about 3-5 mins). Set aside.
3. 3) Cook onions, celery, carrots, and 1/2 tsp salt with remaining olive oil in large skillet over medium heat 10-15 mins or until golden. Add tomatoes and sugar, and cook over low heat, stirring occasionally, until thickened, about 45 minutes. Remove from heat, stir in basil.
4. 4) Cook pasta, reserve 1/4 cup of the cooking water when draining it.
5. 5) Add eggplant to sauce, cook over low heat 3-5 minutes. Add pasta water if needed. Add sauce to pasta, garnishing with ricotta salata.

eggplant, salt, flour, olive oil, onion, celery, carrot, tomatoes, sugar, basil, rigatoni, ricotta salata

Taken from www.epicurious.com/recipes/member/views/yummy-summer-eggplant-pasta-52419921 (may not work)