rigatoni with eggplant and fresh mozzarella

How To Make rigatoni with eggplant and fresh mozzarella

• 1

  Cut eggplant and mozzarella into 1/2-inch cubes. Bring a large pot of water to a boil and cook pasta until al dente, about 12 minutes, stirring often. Meanwhile, heat oil in a large skillet over medium-high heat. Sauté eggplant until it softens and starts to brown, about 2 minutes. Carefully add marinara sauce, cover and reduce heat to low.
• 2

  Simmer 2-3 minutes, until sauce is hot and eggplant is almost tender. Move off heart and keep covered. Drain pasta and return to pot, off heat.
• 3

  Add eggplant mixture and toss to coat pasta. Add diced mozzarella and toss again. Divide among serving bowls and sprinkle with basil.
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