Stovetop, Frying pan, Pot (small), Colander
Trim & cut the eggplant in half lengthwise. Slice it into half-moons. Peel & mince the garlic.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the eggplant. Season with salt. Cook, stirring for 15 min.
Cook the pasta according to the package instructions.
When the eggplant is almost done, add the minced garlic.
When the 15 min is up, add the crushed tomatoes to the pan. Stir to combine.
Add the rigatoni & stir it into the sauce.
Serve garnished with dollops of ricotta cheese & fresh basil (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Eggplant & Ricotta Rigatoni" contains 617 Energy, 16 g of Fat, 89 g of Carbohydrates, 20 g of Protein, 12 g of Fiber.