Eggplant Pasta

Eggplant and pasta are simmered in a simple tomato sauce in this quick and easy pasta dish perfect for weeknight meals.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 295 Calories

Ingredients

• 2 cloves garlic, minced
• 1 (16 ounce) package rigatoni pasta
• 1 eggplant, peeled and cut into 1/2-inch cubes
• 1 (28 ounce) can plum tomatoes with juice, chopped
• 0.25 cup olive oil

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 and transfer to a serving bowl.

Step 2

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.

Step 3

Pour sauce over pasta.