RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES
I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.
Provided by Ed's
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Pareez Ali
[email protected]This dish is a great way to use up leftover pasta. It's also a very versatile dish that can be customized to your own liking.
Godwin Samsong
[email protected]I'm always looking for new vegetarian dishes to try, and this one is a keeper. It's packed with flavor and the eggplant is cooked perfectly.
Tusher Ahmed Rumel
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are always delicious.
love mih
[email protected]This dish is a great way to get your kids to eat their vegetables. They'll love the crispy eggplant and peppers.
Chulu Poswa
[email protected]I love the smell of this dish cooking. It fills the whole house with a delicious aroma.
Basadi Florah
[email protected]This is one of those dishes that I could eat every day. It's so comforting and satisfying.
Wajid Noor
[email protected]I'm always looking for new ways to cook eggplant, and this dish is a great option. It's simple, but the flavors are amazing.
Paige Coughran
[email protected]This is the perfect dish for a summer party. It's light and refreshing, but still very flavorful.
Eyad Morsy
[email protected]I'm not sure why, but this dish always reminds me of my grandmother. She used to make it all the time when I was a kid.
Im So cute
[email protected]This dish is a great way to use up leftover eggplant and peppers. It's also a very affordable meal.
Annaka Satrom
[email protected]I love the way the eggplant and peppers get crispy in this dish. It's a great way to add some extra vegetables to your diet.
Salman Hare
[email protected]This is one of my favorite pasta dishes. It's so easy to make and always turns out delicious.
Beautiful Nature
[email protected]I made this dish for a potluck and it was a hit. Everyone raved about how delicious it was.
Saruk Islam
[email protected]I followed the recipe exactly and the dish turned out great. I especially liked the addition of the fresh basil.
Linda Lemon
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili pepper.
Kevon Johnson
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the sauce was very flavorful.
Top secret 69
[email protected]I made this dish for a party and it was a huge success. Everyone loved it! I especially liked the crispy eggplant.
Tika ram Bhattarai
[email protected]This was a great weeknight meal. It was easy to make and only took about 30 minutes. The leftovers were also great for lunch the next day.
Carmina Morgadez
[email protected]I loved the combination of flavors in this dish. The eggplant was tender and flavorful, the peppers added a nice sweetness, and the tomatoes were perfectly acidic. The sauce was also very good, with a nice balance of herbs and spices.
Naila Tanveer
[email protected]This dish was a hit with my family! The eggplant, peppers, and tomatoes were all perfectly cooked and the sauce was delicious. I will definitely be making this again.