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1 smalleggplant, peeled or unpeeled
4 ozfresh mozzarella
12 ozrigatoni, ziti, or penne
3 Tbspolive oil
24 ozmarinara sauce
·salt and pepper, to taste
1-2 Tbspfresh basil, chopped
How to Make Rigatoni with Eggplant and Fresh Mozzarella
- 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.
- 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.
- Add eggplant mixture and toss to coat pasta. Add diced mozzarella and toss again. Divide among serving bowls and sprinkle with basil.