Rigatoni With Eggplant, Peppers, and Tomatoes

Eggplant cubes, fresh basil, and olives are accented with a fresh tomato sauce in this delicious pasta recipe.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 400 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 pound rigatoni pasta
• salt and black pepper to taste
• 1 sprig fresh thyme, chopped
• 2 eggplants, diced with skin
• 6 tomatoes - peeled, seeded, and chopped
• 12 basil leaves, chopped
• 12 black olives, sliced

Recipe Instructions

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.

Step 2

Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.

Step 3

bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.

Step 4

Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.