- 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
- 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.
03/30/2018
recipepes.com
Awesome Eggplant Pasta, recipe
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455 calories
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