Stovetop, Frying pan, Pot (small), Colander
Trim & cut the eggplant in half lengthwise. Slice it into half-moons. Peel & mince the garlic.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the eggplant. Season with salt. Cook, stirring for 15 min.
Cook the pasta according to the package instructions.
When the eggplant is almost done, add the minced garlic.
When the 15 min is up, add the crushed tomatoes to the pan. Stir to combine.
Add the rigatoni & stir it into the sauce.
Serve garnished with dollops of ricotta cheese & fresh basil (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Eggplant & Ricotta Rigatoni" contains 617 Energy, 16 g of Fat, 89 g of Carbohydrates, 20 g of Protein, 12 g of Fiber.