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Rigatoni with Eggplant

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine Italian
Servings 4 servings
Calories 575 kcal

Ingredients
  

  • 1 pound of rigatoni
  • 1 large eggplant, cut into 1-inch cubes
  • 3 cloves of garlic, minced
  • 1 can of diced tomatoes (14.5 oz)
  • 1/4 cup of chopped fresh basil
  • 1/4 cup of extra-virgin olive oil
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions
 

  • Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
  • While the pasta is cooking, heat a large skillet over medium-high heat.
  • Add the olive oil to the skillet and heat until shimmering.
  • Add the eggplant to the skillet and cook until tender and lightly browned, about 10-15 minutes.
  • Add the garlic to the skillet and cook until fragrant, about 1 minute.
  • Add the canned tomatoes and their juices to the skillet and bring to a simmer.
  • Let the sauce simmer for 10-15 minutes until thickened slightly.
  • Reserve some of the pasta cooking water and drain the rigatoni.
  • Add the cooked rigatoni to the skillet with the sauce and toss to combine.
  • If the sauce seems too thick, add a few tablespoons of the reserved pasta cooking water to the skillet to loosen it up.
  • Add the chopped basil to the skillet and season with salt and pepper to taste.
  • Serve the rigatoni with eggplant hot, garnished with grated Parmesan cheese, if desired.