Easy and quick pasta dish!
- Serves: 8 persons
- ¼cup olive oil
- 2cloves garlic, minced
- 1eggplant, peeled and cut into 1/2-inch cubes
- 1(28 ounce) can plum tomatoes with juice, chopped
- 1(16 ounce) package rigatoni pasta
Step 1Heat 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.
Step 2Bring 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.
Step 3Pour sauce over pasta.