Eggplant Pasta


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Serves 8 servings | Prep Time 15 mins | Cook Time 40 mins

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Ingredients You'll Need

1/4 cup olive oil


2 cloves garlic, minced


1 eggplant, peeled and cut into 1/2-inch cubes


1 (28 ounce) can plum tomatoes with juice, chopped


1 (16 ounce) package rigatoni pasta


Directions

Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.


2.Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.


3.Pour sauce over pasta.


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