I've made this for more pot luck dinners than I could remember. It's a meatless, spicy dish that everyone will enjoy.

Rigatoni with Eggplant Curry

1 lb Rigatoni
1 lb eggplant
1 lb zucchini
1 medium onion
1 14oz can plum tomatoes
1/4 cup tomato puree
1 cups cream
Parmesan cheese
extra virgin olive oil
1 cup fresh basil
2 tbsp curry powder
red pepper flakes (optional)
salt and pepper

Wash and dice the eggplant (no peeling necessary). Place them in a colander and salt them liberally to lose their bitter taste. Wash and dice zucchini and fry in olive oil. Drain and place them in a paper toweled lined plate. Deep fry the eggplant as well, drain and onto a paper toweled lined plate. Chop onion and cook with 2 tbsp. olive oil in a large skillet. Cook until onion is transparent and then add the plum tomatoes with their juice. Break up the tomatoes with a wooden spoon and add salt and pepper. Add the tomato puree, 1/4 tsp red pepper flakes and bring to a boil. Cover and simmer for 15-20 minutes. Take the skillet off the heat and add curry powder and cream, mix well.
Meanwhile boil a large pot of water for the Rigatoni and cook until they are al dente. Drain and pour into  the sauce. Add the fried eggplant, zucchini and chopped basil. Mix well over high heat for several minutes until it is sufficiently hot. Top with fresh grated Parmesan cheese and serve