Description
Easy and quick pasta dish!
Ingredients
- ΒΌ 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
Instructions
- 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.
- 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.
- Pour sauce over pasta.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8