Eggplant & Ricotta Rigatoni

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!