Rigatoni with tomato and eggplant

By stretchina

Ingredients

• 3 cups POMI tomato
• 1/2 cup olive oil
• 3 cloves of garlic, minced
• 1/4 cup of onion, chopped
• 1 large eggplant cubed
• 1 & 1/2 tsp. salt
• 1 cup mozzarella cheese, cubed
• 3 tblsps. fresh italian parsley, chopped
• 1/2 red bell pepper, sliced
• 16 ounces POMI RIGATONI PASTA

Details

Servings 4

Preparation

Step 1

In a large skillet add the olive oil, garlic, onion and cubed eggplant. Cook until the eggplant starts to darken. Add the POMI TOMATO and salt, cook for 5 minutes more or until eggplant is soft. Toss the cooked POMI RIGATONI PASTA with the sauce and garnish with the cubed mozzarella cheese, chopped fresh parsley and sliced red bell peppers.