Ingredients
Original
recipe makes 8 servings
1/4 cup olive oil
2 cloves garlic, minced
1 eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce) can plum tomatoes with juice,
chopped
1 (16 ounce) package rigatoni pasta
Directions
Heat olive
oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1
to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is
softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly
reduced, about 20 minutes.
Bring a
large pot of lightly salted water to a boil. Cook rigatoni in the boiling
water, stirring occasionally until cooked through but firm to the bite, about
13 minutes. Drain and transfer to a serving bowl.
Pour sauce over pasta.