Eggplant Pasta
CATEGORIES
INGREDIENTS
  • Cooking Time: 40 mins
  • Servings: 8 servings
  • Preparation Time: 15 mins
  • 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
  1. 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. 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. 3.Pour sauce over pasta.
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