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Eggplant and Pepper Rigatoni

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Mediterranean
Eggplant and Pepper Rigatoni
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
Instructions
1
Preheat your stovetop by heating 2 tablespoons of olive oil in a substantial skillet over an elevated heat setting, which is medium-high.
2
Cook the diced eggplant in this hot oil by stirring it frequently until it reaches a light brown hue, approximately 10 minutes. Introduce the sliced red pepper and minced garlic into the mixture; add a pinch of salt and a few grinds of black pepper to enhance its flavor.
3
Lower the heat to a moderate setting, cover the skillet, and continue cooking until the vegetables are tender, roughly 20 minutes.
4
Simultaneously, warm another tablespoon of olive oil in a saucepan over the same elevated heat setting.
5
Add the chopped tomatoes to this warm oil and initiate a gentle simmer; season with fresh thyme, salt, and pepper to bring out the flavors.
6
Gradually decrease the heat to a low setting and let it simmer until the tomatoes have reduced slightly, approximately 15 minutes.
7
Prepare a large container of salted water by bringing it to a rolling boil.
8
Introduce the rigatoni into this boiling water and cook uncovered, stirring occasionally until it's tender but still retains some firmness to the bite, roughly 13 minutes.
9
Drain the pasta and return it to the container.
10
Combine the eggplant mixture with the cooked rigatoni, adding some chopped basil and olives to enhance its flavor.
11
Pour the tomato sauce over this pasta mixture, creating a visually appealing dish.