INGREDIENTS
2 medium eggplants, about 2 pounds, cut into 1 inch pieces
1 large onion, chopped
1/2 cup olive oil
4 garlic cloves
Salt
Pepper
1 pound Italian sausage
2 large cans (28 ounces) diced tomatoes
2 tablespoons olive oil
2 cloves garlic
salt
1 pound rigatoni
4 cups shredded mozzarella cheese
2 cups shaved parmigiano-reggiano
Fresh chopped basil

HOW TO
1. Preheat oven to 400 degrees
2. Heat olive oil in a skillet, cook garlic until golden and eggplant and onions until tender. When cooled, put in food processor, with salt and pepper, and blend until pureed. Set aside.
3. Cook sausage in skillet over medium heat until browned. Remove and slice into disks.
4. In a sauce pan, heat 2 tablespoons olive oil, 2 cloves garlic, 2 cans of diced tomatoes with their juice and salt. With potato masher, pulverize the tomatoes and garlic. Heat until reduced and thickened.
5. Cook rigatoni until almost done since cooking continues in oven. Mix the drained rigatoni with the tomato sauce.
6. In a large baking dish, place the eggplant mixture, then the sausage, 1 cup mozzarella , 1/2 cup parmigiano, the rigatoni, then 1 cup mozzarella and 1/2 cup parmigiano. Bake at 400 degrees for 15 minutes. Then add the rest of the cheeses and bake for another
10 minutes.
7. Top with the freshly chopped basil and serve.

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