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Rigatoni With Eggplant, Peppers, and Tomatoes

By: Ed's  
"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."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (4)

Rate/Review | 236 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 407 | Total Fat: 9.9g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Trish 
I made this for two,I used one eggplant, kept the garlic, red pepper and basil the same, as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by Rambunc 
I was looking for a way to use our eggplant and other vegetable harvest from the garden and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2009 by Laura J 
Loved it. Made it with one good size eggplant and kept the rest amounts the same. Used canned... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by isch16 
This was kinda like a vege spaghetti. Simple to make, but nothing spectacular. MORE

 
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