Rigatoni With Eggplant, Peppers, and Tomatoes So Tasty
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| Rigatoni With Eggplant, Peppers, and Tomatoes |
"I had an Italian friend who cooked this recipe for me, and I'd want to percentage it with you as it's so goooood. Serve with feta or Parmesan cheese if you desire."
Ingredients :
- 2 tablespoons olive oil
- 2 eggplants, diced with skin
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- salt and black pepper to flavor
- 1 tablespoon olive oil
- 6 tomatoes - peeled, seeded, and chopped
- 1 sprig clean thyme, chopped
- 1 pound rigatoni pasta
- 12 basil leaves, chopped
- 12 black olives, sliced
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H |
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- Heat 2 tablespoons of olive oil in a big skillet over medium-high warmth. Cook the diced eggplant within the hot oil, stirring regularly, until lightly browned, about 10 mins. Stir within the purple pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cowl, and prepare dinner till the vegetables are soft, about 20 mins.
- Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high warmth. Stir within the chopped tomatoes, and produce to a simmer; season with sparkling thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced barely, approximately 15 minutes.
- convey a large pot of lightly-salted water to a boil; stir inside the rigatoni and cook dinner uncovered, stirring from time to time, till tender but nonetheless company to the chew, about thirteen minutes. Drain and return to the pot.
- Stir the eggplant combination into the pasta along side the basil and olives. Spoon the tomato sauce overtop to serve.
Notes :
- Reynolds® Aluminum foil can be used to keep meals moist, cook it frivolously, and make smooth-up simpler.
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