adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rigatoni With Eggplant, Peppers, and Tomatoes
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Mouthwatering pasta with eggplant, basil, olives, and tomato sauce.
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
Instructions:
  • In a large skillet over medium-high heat, sizzle 2 tablespoons of olive oil. Sauté the diced eggplant until golden brown, stirring often for about 10 minutes. Add red pepper and garlic, season with salt and pepper. Lower the heat to medium-low, cover, and simmer until vegetables are tender, around 20 minutes.
  • Heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Add chopped tomatoes and bring to a simmer. Season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until tomatoes have slightly reduced, about 15 minutes.
  • Bring a large pot of lightly-salted water to a boil. Add rigatoni and cook uncovered until al dente, about 13 minutes. Drain and return to the pot.
  • Combine the eggplant mixture with the pasta, basil, and olives, then top with tomato sauce before serving.

Similar Recipes