RIGATONI WITH SIRLOIN

Hearty pasta with tasty sirloin strips, mushrooms and eggplant tossed in a crushed tomato sauce. Serve with a glass of your favorite wine to complete this meal.

Tips: Serve with an alternate hearty pasta of your choice.
Castallane or Farfalle are good substitutes. Canned tomatoes should
Cook longer than homemade plum tomatoes.

Ingredients:

1 boneless sirloin steak (cut into strips)
¼ cup extra virgin olive oil
1 small to medium vadalia onion (diced)
¼ cup red dry wine
4 cloves of garlic (pressed)
1 jar plum tomatoes (crushed) or 32 oz of canned tomatoes
(process in blender for crushed texture)
1 portabello mushroom (sliced)
1 baby Italian eggplant
1 lb. of large rigatoni dry pasta
fresh parlsey
fresh basil
salt/pepper to taste

Preparing the Eggplant

Slice the eggplant in small thin wedges. Place in a bowl with salt to wilt. Place a dish on top with a heavy object to compress. Allow to sit for 2 hours. Squeeze the eggplant dry, with your hands, to eliminate all excess eggplant juice. Set aside.

Steak Strips - season with salt and black pepper in a bowl and set aside.

Cooking the Steak Sauce

In a large skillet, heat extra virgin olive oil, onions and garlic. Add sirloin steak strips and begin to brown for 2-3 minutes. Add wine and cook until evaporated. Add sliced portabella mushroom and pressed eggplant and cook for additional 2-3 minutes until mushrooms look crisp. Add crushed tomatoes, chopped basil and parsley and cook for 15-20 minutes.

Bring water to boil and cook rigatoni for approximately 10-11 minutes. Drain and toss into skillet. Garnish with additional freshly chopped parsley and basil.

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