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Rigatoni With Eggplant, Peppers, and Tomatoes

Rigatoni With Eggplant, Peppers, and Tomatoes

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Ed's

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 67g
  • 22%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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.
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Reviews

Rambunc
35

Rambunc

8/5/2009

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, so I guess that's why my eggplant cooked so quickly. I removed it from the pan early and let the peppers continue to cook. I also added a little red onion to the eggplant mixture and the tomatoes. I was surprised at how delicious this was. My husband and I loved it. The olives and basil really added a nice touch. Whenver I have pasta I always top it off with pecorino romano cheese. I also added a couple of hungarian hot wax peppers which gave it some zip. This meal was so easy and used up all the vegetables my husband picked in the garden yesterday!

Trish
33

Trish

8/17/2009

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 one can of diced tomatoes. I also sprinkled some parmesan cheese over the eggplant mixture in the pan.Served over ziti,as it was what I had on hand and I lightly sprinkled some grated parmesan cheese over the tomato sauce mixture. It's a good summer recipe for eggplant and not heavy like eggplant dishes with a lot of cheese.

Laura J
14

Laura J

10/15/2009

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 good with these changes, the fresh ingredients could only be better. Thanks for the great recipe to use my eggplant and red pepper without a lot of cheese.

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