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Eggplant Pasta with Tomato Sauce

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner
Eggplant Pasta with Tomato Sauce
Ingredients
  • 1/4 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
1
Heat a generous amount of olive oil in a substantial skillet over medium heat; cook and stir minced garlic until it releases its aroma, approximately 1 to 2 minutes. Introduce sliced eggplant into the skillet; cook, stirring constantly and attentively, until the eggplant becomes tender, roughly 5 minutes.
2
Next, add chopped tomatoes and their juice to the skillet; continue cooking until the sauce has slightly thickened, approximately 20 minutes.
3
Meanwhile, prepare a large container of salted water by bringing it to a rolling boil. Cook rigatoni in the boiling water, stirring occasionally and monitoring its progress until it reaches a cooked yet still slightly firm state, roughly 13 minutes. Drain the pasta and transfer it to a serving container.
4
Finally, pour the prepared sauce over the cooked rigatoni.