Awesome Eggplant Pasta

This is a quick week night pasta that is delicious and tastes like you slaved over it! Garnish with fresh basil and serve immediately.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 460 Calories

Ingredients

• 1 red bell pepper, diced
• 1 (28 ounce) can whole peeled tomatoes
• 1 sweet onion, chopped
• 1 (16 ounce) package rigatoni pasta
• 2 teaspoons olive oil, divided
• 10 fresh basil leaves
• 1 eggplant, peeled and cubed
• 1 portobello mushroom, chopped
• 1 (8 ounce) package fresh mozzarella cheese, cubed, or to taste

Recipe Instructions

Step 1

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.

Step 2

Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 10 minutes. Add tomatoes and fresh basil and bring to a simmer.

Step 3

Heat remaining olive oil in a separate skillet over medium heat; cook and stir eggplant, mushroom, and red bell pepper until softened, about 10 minutes. Add tomato mixture to eggplant mixture and simmer for 30 minutes.

Step 4

Toss pasta, mozzarella cheese, and tomato sauce together in a bowl.