1 lb. rigatoni pasta
8 c. water
2 tbsp. salt
4 oz. extra virgin olive oil
2 sm. pieces Italian eggplant
4 tsp. chopped garlic
2 (28 oz.) cans Italian tomatoes in juice
4 tbsp. ricotta cheese
1 tsp. chopped fresh mint
1 tsp. chopped fresh basil
2 tsp. chopped fresh Italian parsley
Salt and pepper

Slice the eggplant in 1/2, lengthwise, then into 1/4 inch slices.

Open the tomatoes; pour into a bowl and crush the tomatoes by hand.

Heat olive oil in a large pot; add sliced eggplant. Saute lightly until eggplant starts to soften, then add chopped garlic. When garlic starts to tan, add tomatoes. Bring to a boil, lower heat to a simmer. Add mint, basil, parsley, salt and pepper to taste.

Bring the 8 cups of water to a boil with salt. When boiling, add rigatoni and cook to preference.

Drain the pasta, do not rinse. Add directly to the sauce. Add ricotta cheese. Stir and serve. Top with Parmesan cheese. Serves 4.

Chef, CoCo's Water Cafe, Huntington