1 pound rigatoni pasta 1 small eggplant, peeled and diced 1/3 cup olive oil 4 cloves garlic, minced 1/4 cup large capers 1/3 cup sliced pitted kalamata olives 1 cup white wine 2 cups tomato sauce 3 sprigs fresh basil, leaves slivered 1/2 teaspoon salt, or to taste 1/4 teaspoon ground black pepper or to taste 8 ounces fresh mozzarella, cut in half-dollar-size slices
Cook rigatoni according to package directions; drain, set aside and keep warm.
Saute eggplant in olive oil until golden brown. Add garlic, capers and olives; saute 30 seconds. Add wine; cook until reduced by half, about 1 minute.
Stir in tomato sauce and basil. Season to taste with salt and pepper. Add mozzarella and rigatoni to eggplant mixture, toss and serve.
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