Rigatoni with Eggplant

Name: Rigatoni with Eggplant
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 9 oz rigatoni (250 g); 1 eggplant; 1 2/3 cups crushed tomatoes (400 g); 3 tablespoons olive oil; Salt; 1 carrot; 1/2 onion; Parmesan cheese

Marcsi Jozsa @Marcsi_JozsaN

Rigatoni with Eggplant

Marcsi Jozsa @Marcsi_JozsaN

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Ingredients

30 minutes

Serves 2 servings

9 ozrigatoni (250 g)
1eggplant
1 2/3 cupscrushed tomatoes (400 g)
3 tablespoonsolive oil
Salt
1carrot
1/2onion
Parmesan cheese

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Steps

30 minutes

1

Peel the carrot and cut it into small cubes. Thinly slice the onion. Cut the eggplant into small cubes.
2

Heat the olive oil in a skillet. Add the carrot, onion, and eggplant. Season with salt and cook. Add the crushed tomatoes and continue cooking for about 20 more minutes.
3

Meanwhile, cook the pasta in a large pot of salted water for 3 minutes less than the time indicated on the package.
4

Add the pasta directly to the sauce along with two ladles of the pasta cooking water. Stir and cook for another 2 to 3 minutes.
5

Serve topped with grated Parmesan cheese.