Rigatoni With Eggplant, Peppers, and Tomatoes
Description
Eggplant cubes, fresh basil, and olives are accented with a fresh tomato sauce in this delicious pasta recipe.
Ingredients
•
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
Directions
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.
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.
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.
4
Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.