12 oz Rotini Pasta
1 large organic eggplant
3 organic zucchini
28 oz organic crushed tomatoes
4 cloves of garlic
5 oz white wine
6 tablespoons of Barouni oil
dried oregano, to taste
2 1/2oz Parmiggiano Reggiano cheese, freshly grated
sea salt, to taste
fresh ground black pepper, to taste
Dice the eggplants into 1/2-inch cubes.
Cut the zucchini in half lengthwise, and then slice them into 1/2-inch pieces.
Clean the garlic and chop it coarsely.
In a pot, heat the 6 tablespoons of Barouni oil and add the garlic. When it is golden, add the eggplants, zucchini, salt well, and cook for 10 minutes at high heat, stirring often. Add the wine, mix well, and, after a couple of minutes, add the crushed tomatoes. Bring the pot to a boil. Boil vigorously for 5 minutes, then lower the heat, and boil gently for 30 minutes.
Put 3 quarts of water on to boil, for the pasta. If the sauce is becoming too dry, cover it, and cook for 15-20 more minutes. Once the water is boiling, add the pasta and a handful of salt. Stir gently, and taste the water: it should be pretty salty. Boil the pasta for the length of time printed on the box, and drain it into a colander.
Put the pasta back in the pot in which it was cooked, and spoon in as much sauce as you would like (you should have plenty). Stir gently, but thoroughly, serve hot, and sprinkle a good amount of cheese onto each plate.