Awesome Eggplant Pasta

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.

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.

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.

Toss pasta mozzarella cheese and tomato sauce together in a bowl.