Eggplant Pasta recipe
All Recipes Best Recipe Fruits and Vegetables Vegetables Eggplant
Ingredients
- ¼ cup olive oil 2 cloves garlic, minced 1 eggplant, peeled and cut into 1/2-inch cubes 1 (28 ounce) can plum tomatoes with juice, chopped 1 (16 ounce) package rigatoni pasta
Nutrition Info
- 294.6 caloriescarbohydrate: 48.8 gcholesterol: : -fat: 8.3 gfiber: 5.2 gprotein: 8.9 gsaturatedFat: 1.3 gservingSize: -sodium: 144.7 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Pasta
Directions
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Heat olive oil in a large skillet over medium heat, cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant, cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice, cook until sauce is slightly reduced, about 20 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 and transfer to a serving bowl.
Pour sauce over pasta.