Eggplant Rigatoni Recipe
Make Eggplant Rigatoni Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Dice the eggplant into small cubes. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes until softened.
- 4
Cook Eggplant
Add the salted eggplant to the skillet and cook for another 5-7 minutes, stirring occasionally, until the eggplant is tender.
- 5
Add Tomatoes and Spices
Pour in the crushed tomatoes, oregano, basil, salt, and black pepper. Stir to combine, and let simmer for 10 minutes.
- 6
Combine Pasta and Sauce
Add the drained rigatoni to the skillet and toss well to coat the pasta with the sauce. Cook for an additional 2 minutes.
- 7
Serve
Remove from heat and stir in the grated Parmesan cheese. Garnish with fresh basil before serving.