Rigatoni with Eggplant and Tomato
Rigatoni with Eggplant and Tomato features silky cubes of eggplant melting into a garlicky, bright tomato sauce that clings to every ridge of the pasta. It’s comforting and balanced, with gentle sweetness from the tomatoes and a lush finish from olive oil—ideal for a cozy weeknight dinner or a relaxed weekend meal with friends.
- Prep15 mins
- Cook40 mins
- Serves8
- DifficultyEasy
- 1
Warm olive oil in a large skillet over medium heat; cook and stir the garlic until fragrant, 1 to 2 minutes. Add the eggplant; cook, stirring constantly, until the eggplant softens, about 5 minutes.
- 2
Add the tomatoes and their juice; cook until the sauce reduces slightly, about 20 minutes.
- 3
Bring a large pot of lightly salted water to a boil. Cook the rigatoni in the boiling water, stirring occasionally, until cooked through but slightly firm, about 13 minutes. Drain and transfer to a serving bowl.
- 4
Pour the sauce over the pasta.
- Calories 309.59 kcal Moderate
- Protein 8.72 g Moderate
- Carbs 53.92 g Moderate
- Total Fat 7.65 g Moderate
- Saturated Fat 0.94 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 425.86 mg Moderate
- Fiber 6.97 g Good Source
- Sugar 7.38 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 45.64 mg Low Source
- Iron 3.32 mg Moderate
- Potassium 478.42 mg Moderate
- Vitamin A 10.92 mcg_rae Low Source
- Vitamin C 9.12 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄