Eggplant Rigatoni

Delicious eggplant pasta!

Servings: 10
Preparation Time: 30 mins
Cooking Time: 30 mins
Author Rating: 8/10

Ingredients:

1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>balsamic vinegar
1 <a href="javascript:openCalcWindow(1.00000, '28 oz. can')">28 oz. can</a>crushed tomatoes (1 jar)
0.25 <a href="javascript:openCalcWindow(0.25000, 'teaspoon')">teaspoon</a>diced chili peppers
1 small bunchdiced fresh basil (or use ~tsp dried basil)
1 Diced Onion
3 Eggplants (3-4)
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>Garlic
4 <a href="javascript:openCalcWindow(4.00000, 'tablespoon')">tablespoon</a>heavy cream
1 Mozzarella ball or ricotta as a garnish
1 pieceparmesan cheese
500 <a href="javascript:openCalcWindow(500.00000, 'gram')">gram</a>rigatoni
1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a>salt

Directions:

Dice the onion and fry with the garlic and olive oil. Dice the eggplant and add to the pan, frying for ~10 mins. Add the tomatoes, balsamic vinegar, chili flakes, and salt. Let it simmer for about 20 mins. Stir in the cooked rigatoni and serve.
 
Recipe provided via www.MeanMeals.com