Contributed By: DCC
Gianni
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: Italian
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
1/4 cup Olive oil
1 Large rounded eggplant
2 cloves Garlic (minced)
1 (14-1/2 oz) can of crushed tomatoes with roasted garlic
2-3 Bay leaves
Salt and pepper to taste
Barilla brand Rigatoni pasta
Preparation
1. Slice the eggplant into thin strip length-wise.
2. Rub with salt (about 1 Tbsp.) in a colander.
3. Top with a paper towel and place something heavy on top of the eggplant to squeeze out the water.
4. Heat the olive oil in a medium sized sauce pan.
5. Cook the eggplant for approximately 10 minutes.
6. Add the garlic, cook for another 3 minutes.
7. Add the crushed tomatoes and bay leaves.
8. Bring sauce to a boil then lower heat to low-medium and simmer for 45 minutes.
9. Add salt and pepper to taste.
10. Cook pasta according to box directions.
11. Add pasta into the sauce and mix before serving.
Cook's Notes
Nutrition Information
Calories: 444
;
Total Fat: 11 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 74 g
;
Protein: 13 g
;
Sodium: 318 mg
;
Fiber: 6 g