Eggplant Rigatoni
This delicious and nutritious dish is perfect for those long days of summer. Grab your flip flops and get your grub on. This excellent eggplant recipe is sure to be a splash at the dinner table. Top it with ricotta or other types of cheese and enjoy it!
Ingredients
- 2 tablespoon(s) olive oil
- 1 medium-sized onion, chopped
- 16 ounce(s) eggplant, cut into 1-inch cubes
- 1/2 teaspoon(s) salt
- 8 floz water
- 16 ounce(s) can diced tomatoes including juice
- 1 garlic clove, minced
- 2 tablespoon(s) chopped fresh basil leaves
- 8 ounce(s) rigatoni or other large tubular pasta
Instructions
- In a large deep heavy skillet heat oil over medium-high heat and saute onion, stirring occasionally, until softened.
- Add eggplant and salt and saute, stirring frequently, until eggplant is lightly browned.
- Add 1/2 cup water to eggplant mixture and cook, covered, over medium heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes.
- Add tomatoes with juice and simmer for 5 minutes, or until mixture has a sauce-like consistency.
- Stir in garlic and basil and season with salt.
- While sauce is simmering, cook pasta al dente (firm to the bite) according to package directions.
- Drain well and add cooked pasta to sauce.
- Toss to combine.
- Top with a dollop of ricotta per individual serving, if desired.
Nutrition
Calories: 1338.29kcalCarbohydrates: 222.54gProtein: 30.52gFat: 30.59gSaturated Fat: 4.43gSodium: 2304.35mgFiber: 26.39gSugar: 42.53g
Tried this recipe?Let us know how it was!