Ziti With Sicilian-Style Tomato Sauce

Source: Pasta for All Seasons, Robin Robertson

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 1  small eggplant, cut into 1/2-inch dice
• 1  small red bell pepper, cut into 1/2-inch dice
• 1  large garlic clove, pressed
• 2  tablespoons tomato paste
• 1 (29 ounce) can diced tomatoes
• 1  tablespoon capers, drained
•  salt
•  fresh ground black pepper
• 1⁄4 cup  chopped fresh basil
• 1  lb ziti pasta
•  freshly grated pecorino romano cheese or  parmesan cheese

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the eggplant and cook, stirring occasionally until lightly browned, about 10 minutes.
3. Add the bell pepper and garlic, and cook until softened, about 5 minutes.
4. Stir in the tomato paste, tomatoes, capers, and salt and black pepper to taste, and bring to a boil.
5. Reduce the heat to low and simmer for 15 minutes to reduce slightly and the flavors.
6. Add the basil and keep warm over low heat.
7. Cook the ziti i a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8-10 minutes.
8. When the pasta is cooked, drain it and place in a shallow serving bowl.
9. Add the sauce, sprinkle with grated cheese, and toss gently.
10. Serve immediately.