- olive oil - 8 items. spoons
- large eggplant - 450 Grams
- medium bulb - 1 piece
- green bell pepper - 1 piece
- zucchini - 1 piece
- clove garlic - 1 piece
- Salt and ground pepper - - To taste
- ground beef - 450 Grams
- of ground tomatoes - 900 Grams
- dry oregano - 1 st. a spoon
- Pasta Rigatoni or other short tubular pasta - 450 Grams
In a large saucepan with a lid, heat 6 tablespoons oil over medium heat. Add eggplant, cook, stirring, until soft, 6 to 8 minutes. Put in a bowl, set aside. Add the remaining 2 tablespoons of oil to the pan, reduce the heat to medium. Add onions, sweet peppers, zucchini and garlic. Season with salt and pepper, cook, stirring until the vegetables are soft, from 7 to 10 minutes. Add the ground beef, cook, stirring and kneading the meat with a spoon, 5 minutes. Bring salted water in a large saucepan to a boil. Meanwhile add the tomatoes, oregano and eggplant mixture to beef with vegetables, season with salt and pepper. Bring to a boil, reduce the heat to low. Cook over low heat, stirring until the sauce is thick and the eggplants are tender, about 25 minutes. Season with salt and pepper. In the meantime, boil the pasta until ready, according to the instructions on the package. Drain the water, sprinkle with Parmesan if desired and serve with cooked sauce.
Servings: 8