Eggplant & Ricotta Rigatoni

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!