Eggplant Pasta
Eggplant pasta is a delicious and versatile dish that combines the rich, savory flavors of eggplant with the satisfying texture of pasta. The eggplant, often roasted or sautéed, adds a creamy, slightly smoky element to the dish, which pairs wonderfully with a variety of sauces, from tangy tomato-based to fragrant garlic and olive oil.
Ingredients
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 eggplant, peeled and cut into 1/2-inch cubes
- 1 (28 ounce) can plum tomatoes with juice, chopped
- 1 (16 ounce) package rigatoni pasta
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the garlic and sauté for 1 to 2 minutes until aromatic. Stir in the eggplant and cook, stirring frequently, for about 5 minutes until the eggplant becomes tender and soft.
- Stir in the tomatoes along with their juice, and simmer the mixture for about 20 minutes, allowing the sauce to thicken and reduce slightly.
- Boil a large pot of salted water. Add the rigatoni and cook, stirring occasionally, for about 13 minutes, or until al dente. Drain the pasta and transfer it to a serving bowl.
- Pour the prepared sauce over the cooked pasta, ensuring it's evenly coated.