Rigatoni With Eggplant, Peppers, and Tomatoes

Rigatoni With Eggplant, Peppers, and Tomatoes

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"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."
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Ingredients

1 h servings 400 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 16 Ratings

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Most helpful positive review

I was looking for a way to use our eggplant and other vegetable harvest from the garden and found this recipe. I didn't leave the skin on the eggplant because I didnt' know how that would taste...

Most helpful critical review

This was kinda like a vege spaghetti. Simple to make, but nothing spectacular.

I was looking for a way to use our eggplant and other vegetable harvest from the garden and found this recipe. I didn't leave the skin on the eggplant because I didnt' know how that would taste...

I made this for two,I used one eggplant, kept the garlic, red pepper and basil the same, as they are ingredients we tend to add extra when cooking anyway. I didn't have fresh tomatoes, so I used...

Loved it. Made it with one good size eggplant and kept the rest amounts the same. Used canned tomatoes since I was short on tomatoes. Had to use dry herbs as well...so I figure if it is this g...

This was very easy to make. The only thing I would change is not using as many red peppers as it over powered the eggplant a bit. I would probably add mushrooms to this too.

This was kinda like a vege spaghetti. Simple to make, but nothing spectacular.

Flavor simply lacked. I ALMOST went with one medium eggplant, but decided that it just didn't look like it would be enough. so i added a second small-medium one, which i believe game me a good...

Delicious and very easy. The cooking time for the eggplant seemed a little long though.

OMG. i was great i used can tomatoes. and dried herbs. it was simplemente delicioso!!

Okay I made a few minor changes. I used whole wheat penne and green olives instead of black..the rest was followed spot on. Nice little pasta side dish for us! My family doesn't even care for...