| | Directions | | Preheat a large nonstick saucepan. Add the olive oil, eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown. Add the wine, chicken broth, olives, dried basil, oregano, thyme and hot sauce. Cook for 10 to 12 minutes; mix in the cooked rigatoni. Top with pine nuts and fresh basil. Serves 4. Caramelized Garlic: 6 heads garlic 2 tablespoons olive oil 12-inch square of aluminum foil Lay each garlic head on its side and cut off 1/4-inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast in a 325 oven or on a very low grill, uncovered, until light brown. Cover with aluminum foil and cook 8 -10 minutes longer, or until creamy. Allow the garlic to cool. Remove the cloves from the head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days. Makes 6 heads. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 2 cups eggplant, peeled and chopped |
| - | | 1/2 cup onion, chopped |
| - | | 8 cloves caramelized garlic |
| - | | 6 plum tomatoes, seeded and chopped |
| - | | 1 green bell pepper, chopped |
| - | | 1/2 cup white whine |
| - | | 1 cup chicken broth |
| - | | 1/4 cup green olives, chopped |
| - | | 1 teaspoon dried basil |
| - | | 1 teaspoon oregano |
| - | | 1 teaspoon Thyme |
| - | | 1 teaspoon hot sauce |
| - | | 1 pound rigatoni pasta, cooked |
| - | | 1 tablespoon toasted pine nuts |
| - | | 1 tablespoon chopped fresh basil |
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