Recipe Details
Ingredients
-
¼cupolive oil
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2clovesgarlic, minced
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1eggplant, peeled and cut into 1/2-inch cubes
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1(28 ounce) canplum tomatoes with juice, chopped
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1(16 ounce) packagerigatoni pasta
Cooking Directions
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Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes.
Dotdash Meredith Food Studios
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Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
Dotdash Meredith Food Studios
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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 and transfer to a serving bowl.
Dotdash Meredith Food Studios
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Pour sauce over pasta.
Dotdash Meredith Food Studios
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories295 | |
| % Daily Value * | |
| Total Fat 8g |
11% |
| Saturated Fat 1g |
7% |
| Sodium 145mg |
6% |
| Total Carbohydrate 49g |
18% |
| Dietary Fiber 5g |
19% |
| Total Sugars 6g |
|
| Protein 9g |
18% |
| Vitamin C 11mg |
12% |
| Calcium 50mg |
4% |
| Iron 3mg |
16% |
| Potassium 450mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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