Rigatoni With Eggplant, Peppers, and Tomatoes Best Dishes
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| Rigatoni With Eggplant, Peppers, and Tomatoes |
"I had an Italian buddy who cooked this recipe for me, and I'd like to proportion it with you as it is so goooood. Serve with feta or Parmesan cheese if you preference."
Ingredients :
- 2 tablespoons olive oil
- 2 eggplants, diced with pores and skin
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- salt and black pepper to flavor
- 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
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H |
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- Heat 2 tablespoons of olive oil in a big skillet over medium-high warmth. Cook the diced eggplant in the warm oil, stirring often, until gently browned, approximately 10 minutes. Stir within the crimson pepper and garlic; season with salt and pepper. Reduce warmness to medium-low, cover, and cook until the greens are tender, about 20 minutes.
- Meanwhile, warmness 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and convey to a simmer; season with clean thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced barely, about 15 mins.
- carry a big pot of gently-salted water to a boil; stir within the rigatoni and prepare dinner uncovered, stirring every now and then, till smooth however nonetheless firm to the chunk, approximately 13 minutes. Drain and go back to the pot.
- Stir the eggplant aggregate into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it frivolously, and make easy-up easier.
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