Sep 28, 2013

Rigatoni and Eggplant Pasta

  • 3 cups Rigatoni noodles (boiled according to instructions on box)
  • 2 medium eggplant (cubed)
  • 1 medium onion (minced)
  • 2 cloves garlic (minced)
  • 1/2 cup tomato puree
  • 1/3 cup Parmigiano Reggiano
  • 3 tbs oil
  • basil
  • salt to taste
  1. Sautee the eggplant cubes, add the onion and the garlic. 
  2. Leave on for a couple of minutes then add the tomato puree and simmer for 15 mins. If it starts to thicken and the eggplant is not ready, add some water or veggie broth. 
  3. Add the spices and salt to taste.
  4. Add the pasta to the eggplant sauce and sprinkle with the Parmigiano Reggiano. Enjoy!

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