Rigatoni with Eggplant Bolognese
peeled and cut into ½ inch cubes
large yellow onion
green bell pepper
seeded and chopped
small bunch fresh basil
Salt and Pepper
In a large saucepan, heat 2 tablespoons of oil. Add onions, bell pepper, zucchini, garlic, and eggplant. Cook, stirring occasionally until vegetables have softened.
Add the crushed tomatoes, diced tomatoes, basil, and oregano to the saucepan.
Season with salt and pepper.
In a separate pan, heat 2 tablespoons of olive oil. Add the ground beef. Cook thoroughly, breaking up the meat with a spoon.
Once cooked, add the beef to the saucepan. Bring to a boil, reduce heat to medium and simmer for about a half hour.
Cook pasta according to the instructions on the package.
Serve topped with sauce and parmesan cheese.