rigatoni with eggplant, peppers, and tomatoes

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.
• 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.
• 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.
• stir the eggplant mixture into the pasta along with the basil and olives. spoon the tomato sauce overtop to serve.