- 2 tablespoons olive oil
- 2 eggplants, diced with skin
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- salt and black pepper to taste
- 1 tablespoon olive oil
- 6 tomatoes - peeled, seeded, and chopped
- 1 sprig fresh thyme, chopped
- 1 pound rigatoni pasta
- 12 basil leaves, chopped
- 12 black olives, sliced
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
- bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
- Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.
04/17/2018
recipepes.com
Rigatoni With Eggplant, Peppers, and Tomatoes, recipe
PT15M
PT1H
5
455 calories
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