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Ingredients

2 teaspoons olive oil, divided 1 sweet onion, chopped 1 (28 ounce) can whole peeled tomatoes 10 fresh basil leaves 1 eggplant, peeled and cubed 1 portobello mushroom, chopped 1 red bell pepper, diced 1 (16 ounce) package rigatoni pasta 1 (8 ounce) package fresh mozzarella cheese, cubed, or to taste

Nutrition Info

460 calories carbohydrate: 71.3 g cholesterol: 29.7 mg fat: 11.9 g fiber: 8.3 g protein: 19.7 g saturatedFat: 6.1 g servingSize: - sodium: 250 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

Heat 1 teaspoon olive oil in a skillet over medium heat, cook and stir onion until translucent, about 10 minutes. Add tomatoes and fresh basil and bring to a simmer.
Heat remaining olive oil in a separate skillet over medium heat, cook and stir eggplant, mushroom, and red bell pepper until softened, about 10 minutes. Add tomato mixture to eggplant mixture and simmer for 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
Toss pasta, mozzarella cheese, and tomato sauce together in a bowl.

6 servings

This is a quick week night pasta that is delicious and tastes like you slaved over it! Garnish with fresh basil and serve immediately.