Rigatoni with Eggplant

🛒 Ingredients

• Rigatoni pasta 200 g · 280 kcal
• Eggplant 140 g · 38 kcal
• Crushed tomatoes 150 g · 30 kcal
• Olive oil 25 g · 225 kcal
• Garlic cloves 4 g · 6 kcal
• Onion 40 g · 16 kcal
• Fresh basil 4 g · 1 kcal
• Parmesan cheese 15 g · 60 kcal

👨‍🍳 Instructions

1. Slice the eggplant into 1/2-inch cubes, place in a colander, sprinkle generously with salt, and let sit for 30 minutes to draw out bitterness and excess moisture. Rinse thoroughly and pat dry with paper towels.
2. Heat half of the olive oil in a large skillet over medium-high heat. Fry the eggplant cubes in batches until golden brown and tender, about 5-7 minutes per batch. Remove with a slotted spoon and set aside.
3. In the same skillet, add the remaining olive oil. Sauté the chopped onion until softened, about 5 minutes, then add the minced garlic and cook for another minute until fragrant.
4. Pour in the crushed tomatoes and bring the sauce to a simmer. Reduce the heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. While the sauce simmers, cook the rigatoni according to package directions in a large pot of salted boiling water until al dente.
6. Drain the pasta, reserving about 1/2 cup of the pasta water. Add the cooked rigatoni and fried eggplant to the tomato sauce, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water.
7. Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese.