No Paloma in Hollywood - Eggplant, black olives, rigatoni

The winds are howling in Cuba but no worry in Hollywood. The Ocean is a refreshing 77 and that makes the water to0 cool to feed a hiurricane.

We have a few hazy clouds that were drawn in but the ocean is flat and perfect for weekenders.

Here is an easy Eggplant dinner to finish your weekend.

EGGPLANT – TOMATO – BLACK OLIVES with RIGATONI

A great vegetable pasta dinner
Very easy, about 20 minutes – just prep ahead of time

Eggplant – 1 medium – ½” dice – 2 cups
Onion – 1 large – chopped
2 carrots – chopped
Black olives – ½ cup , chopped
Tomatoes – 14 oz. can – diced
Rigatoni – 1 lb. #24

Coriander – ground 1 tsp.
Red chili flakes – 1 tsp
Basil – dry 1 TBL
Parmigiano cheese - freshly grated – ½ cup
Sharp Cheddar – freshly grated – ½ cup
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Black pepper – freshly ground


Use a large deep pan , heated to medium. Sautee onion& Carrots in olive oil until onion gets translucent and the carrots begin to soften. Add a few pinches on salt and some black pepper.

Add in the eggplant and a few more glugs of olive oil. Eggplant really likes the oil. Stir around until the eggplant gets golden
Add the coriander, red pepper flakes, chili mix, salt & black pepper.
Mix and cover.