Cooking Times

45 min
Prep Time
25 min
Cook Time
70 min
Total Time

Ingredients (8 items)

1.00 lb Rigatoni pasta
2.00 medium Eggplant
cubed
28.00 oz Crushed tomatoes
canned
0.75 cup Ricotta salata
grated
0.50 cup Fresh basil
torn
4.00 cloves Garlic
minced
0.50 cup Olive oil
2.00 tsp Salt
for eggplant

Instructions (6 steps)

1
Salt eggplant cubes, let drain 30 minutes.
30 minutes
2
Pat dry and fry eggplant until golden.
8 minutes
3
Make tomato sauce with garlic and basil.
15 minutes
4
Cook pasta until al dente.
10 minutes
5
Toss pasta with sauce and eggplant.
6
Serve with ricotta salata and fresh basil.