Rigatoni With Eggplant, Peppers, and Tomatoes

Recipesfull introduces to you: Italian Recipes. (Rigatoni With Eggplant, Peppers, and Tomatoes). I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Rigatoni With Eggplant, Peppers, and Tomatoes

Ingredients

2 tablespoons olive oil

2 eggplants

diced with skin

1 red bell pepper

sliced

2 cloves garlic

minced

salt and black pepper to taste

1 tablespoon olive oil

6 tomatoes - peeled

seeded

and chopped

1 sprig fresh thyme

chopped

1 pound rigatoni pasta

12 basil leaves

chopped

12 black olives

sliced

Parmesan Focaccia Bread

World Cuisine

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil stirring frequently until lightly browned about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low cover and cook until the vegetables are tender about 20 minutes.

Step 2

Meanwhile heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes and bring to a simmer; season with fresh thyme salt and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly about 15 minutes.

Step 3

bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered stirring occasionally until tender but still firm to the bite about 13 minutes. Drain and return to the pot.

Step 4

Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

Nutritional Information

Rigatoni With Eggplant, Peppers, and Tomatoes

Servings Per Recipe:6

Calories: 400.1

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 65.4g 21%

Dietary Fiber: 5.6g 23%

Sugars: 5.1g

Fat: 9.9g 15%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 1741.9IU 35%

Niacin Equivalents: 6.9mg 53%

Vitamin B6: 0.3mg 17%

Vitamin C: 41.6mg 69%

Folate: 166.4mcg 42%

Calcium: 39.6mg 4%

Iron: 3.3mg 18%

Magnesium: 51.4mg 18%

Potassium: 424.8mg 12%

Sodium: 96.4mg 4%

Thiamin: 0.5mg 47%

Calories From Fat: 89.1

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.