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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Cut the eggplant into bite-sized cubes. Sprinkle with salt and let it sit for about 20 minutes to draw out moisture. Pat dry with a paper towel.
- 2
Cook the Pasta
In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 3
Sauté the Eggplant
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the eggplant cubes and cook for 8-10 minutes until they are golden brown and tender.
- 4
Combine with Marinara
Stir in the marinara sauce to the skillet with eggplant and let it simmer for 5 minutes.
- 5
Mix with Pasta
Add the cooked rigatoni to the skillet with the eggplant and marinara sauce. Toss everything together to coat the pasta evenly.
- 6
Serve
Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.