Ingredients
Utensils
Stovetop, Frying pan, Pot (small), Colander
recipe
Step 1
Trim & cut the eggplant in half lengthwise. Slice it into half-moons. Peel & mince the garlic.
Step 2
Heat a drizzle of olive oil in a pan over medium-high heat. Add the eggplant. Season with salt. Cook, stirring for 15 min.
Step 3
Cook the pasta according to the package instructions.
Step 4
When the eggplant is almost done, add the minced garlic.
Step 5
When the 15 min is up, add the crushed tomatoes to the pan. Stir to combine.
Step 6
Add the rigatoni & stir it into the sauce.
Step 7
Serve garnished with dollops of ricotta cheese & fresh basil (optional). Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 617 cal. |
| Fat | 16 g |
| Carbohydrates | 89 g |
| Protein | 20 g |
| Fiber | 12 g |
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.
