Eggplant Pasta recipe

All Recipes Fruits and Vegetables Vegetables Eggplant

Ingredients

¼ 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

Nutrition Info

294.6 calories
carbohydrate: 48.8 g
cholesterol: : -
fat: 8.3 g
fiber: 5.2 g
protein: 8.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 144.7 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Pour sauce over pasta.

Recipe Yield

8 servings

Recipe Note

Easy and quick pasta dish!

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