Eggplant Pasta

Ingredients

• Servings: 8
• 1/4 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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.