Eggplant Pasta

Name: Eggplant Pasta
Total time: 55
Yield: 8
Ingredients: 0.25 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

Recipe by alands18 from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

•

0.25 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

Instructions

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.