1. Recipes

How to Make Rigatoni With Eggplant, Peppers, and Tomatoes - A Step-by-Step Guide

Are you looking for a delicious and satisfying pasta dish that is packed with flavor and nutrients? Look no further than this recipe for rigatoni with eggplant, peppers, and tomatoes. This dish is a perfect way to incorporate more vegetables into your diet while still enjoying a hearty and filling meal. The combination of sweet roasted peppers, tender eggplant, and juicy tomatoes creates a mouthwatering sauce that pairs perfectly with the rigatoni pasta.

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • 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.
  • Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

    • Nutrition

    400 cal.

    • Total Fat: 10g
    • Saturated Fat: 1g
    • Sodium: 96mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 12g
    • Vitamin C: 42mg
    • Calcium: 40mg
    • Iron: 3mg
    • Potassium: 425mg

    Categories

    Rigatoni recipes
    Eggplant recipes
    Pepper recipes
    Tomato recipes