Rigatoni with Eggplant and White Bean

This is a wonderful Rigatoni dish with the richness of leek, eggplant and Navy Beans.   Some red pepper finishes this satisfying meal.
1 red pepper, cut into matchsticks
1 leek, trimmed, cleaned and sliced
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 cloves garlic

8 oz Rigatoni

1 eggplant, cubed
1 can Navy Beans, rinsed and drained
1 cup pasta water reserved

palmful fresh Italian parsley, chopped
shaved Parmesan cheese
1 lemon, cut into wedges

Sauté the leeks in a skillet with a tablespoon butter and two tablespoons water. Cook until all the water is evaporated and the leeks begin to soften, about 5-8 minutes. Add the red pepper, cumin and fennel seeds and cook another 3-5 minutes, to soften the pepper. Add the garlic and cook another 2 minutes.

Meanwhile, heat a tablespoon or two of oil in a large non-stick skillet add the eggplant. Sauté over medium-high heat, stirring only occasionally. Cook about 5-8 minutes, enough to brown the eggplant cubes.

Now bring a few quarts of well-salted water to a boil for the pasta. Cook the pasta for about 8 minutes, just until al dente.

Gently fold the eggplant and the beans into the leek mixture. Add up to a cup of the pasta water to moisten.

When the pasts is cooked, drain and toss with the eggplant mixture. Garnish with fresh parsley.  Serve with lemon wedges and with grated parmesan cheese, if desired

Serves 4.