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Rigatoni with Eggplant, Mushrooms and Tomatoes Recipe

Rigatoni with Eggplant, Mushrooms and Tomatoes Recipe - 8 servings


1 medium eggplant, peeled and diced

1 tablespoon salt

1/2 teaspoon olive oil

2 cups sliced fresh mushrooms

1/3 cup diced sun-dried tomatoes

28-ounce can plum tomatoes, diced

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried oregano

3 tablespoons chopped fresh basil

1 pound rigatoni, cooked al dente


In a colander, toss eggplant with 1 tablespoon salt and allow to drain for 30-60 minutes. Rinse eggplant with water and drain well, pat dry. In a medium nonstick skillet, heat olive oil. Add eggplant and sauté over medium-high heat 3-4 minutes, add mushrooms and sauté 2-3 minutes longer. Set aside. In a medium saucepan, combine sun-dried tomatoes, plus tomatoes salt, pepper, oregano and basil, simmer 8-10 minutes. Add eggplant and mushrooms, simmer 5 minutes. Serve over rigatoni.

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