European Recipe ∗ Awesome Eggplant Pasta

This is a quick week night pasta that is delicious and tastes like you slaved over it! Garnish with fresh basil and serve immediately.

Ingredients

• 2 teaspoons olive oil, divided
• 1 sweet onion, chopped
• 1 (28 ounce) can whole peeled tomatoes
• 10 fresh basil leaves
• 1 eggplant, peeled and cubed
• 1 portobello mushroom, chopped
• 1 red bell pepper, diced
• 1 (16 ounce) package rigatoni pasta
• 1 (8 ounce) package fresh mozzarella cheese, cubed, or to taste

Cooking Directions

1. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 10 minutes. Add tomatoes and fresh basil and bring to a simmer.
2. Heat remaining olive oil in a separate skillet over medium heat; cook and stir eggplant, mushroom, and red bell pepper until softened, about 10 minutes. Add tomato mixture to eggplant mixture and simmer for 30 minutes.
3. 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.
4. Toss pasta, mozzarella cheese, and tomato sauce together in a bowl.

Nutrition Facts

• calories460
• carbohydrateContent71.3 g
• cholesterolContent29.7 mg
• fatContent11.9 g
• fiberContent8.3 g
• proteinContent19.7 g
• saturatedFatContent6.1 g
• sodiumContent250 mg
• sugarContent11.3 g