Eggplant Pasta

1 large eggplant, sliced thinly
1/2 cup all purpose flour
salt and pepper
3/4 cup of olive oil
1 onion, chopped
1 rib of celery, chopped
1 medium carrot, chopped
1-28 ounce can of plum tomatoes
1 teaspoon of sugar
4 basil leaves, chopped
1-16 ounce box of Rigatoni pasta
fresh Parmesan cheese, grated

Wash and slice the eggplant, place in a colander and sprinkle with salt and then place a plate on top to put pressure on the eggplant, let all the moisture draw out of the eggplant-this should take about 20 minutes.  Then rinse the eggplant off and pat dry.

Coat eggplant in the flour and cook in batches in a saute pan, you will be using 2 tablespoons of the oil, these should cook about 3 to 4 minutes on each side.  Then set aside.  Then chop the eggplant after it has cooled.

In a large pot cook the onions, celery and carrots with remaining olive oil, sprinkle with salt and pepper.  Let this all cook for about 10 to 15 minutes.  Then add the tomatoes and the sugar and cook over low heat for about 45 minutes.  Then add the chopped basil and just leave the pot on low.

Cook the pasta according to box instructions and then drain and add the pasta to the tomato sauce, then add the chopped eggplant and mix all together.  Then once you have plated the pasta add the Parmesan cheese to your liking.

Enjoy!!!!