Fish

Rigatoni with Eggplant and Peppers is for Dinner.

Rigatoni with Eggplant and Peppers takes several minutes to prepare.

Rigatoni with Eggplant and Peppers takes several minutes to cook.

Rigatoni with Eggplant and Peppers makes 8 servings.

The ingredients for Rigatoni with Eggplant and Peppers are:

•4 cloves garlic
•1 large onion, diced
•½ cup extra virgin olive oil
•18 oz. canned plum tomatoes
•½ cup chicken broth
•Salt, pepper, oregano, red pepper & fresh basil to taste.
•2 Anaheim peppers, sliced & cut
•3 whole eggplants, sliced ¾” thick
•½ cu grated Parmesan cheese
•1 lb. rigatoni pasta, cooked al dente

Here is how you make Rigatoni with Eggplant and Peppers:

•Sauté garlic & shallots in ¼ cup olive oil until golden brown. Add in tomatoes & broth & bring to a boil. Season to taste. Simmer 20 minutes.•Puree sauce through a food mill.•Season eggplant with salt & pepper & drizzle with olive oil. Grill under broiler until golden brown on both sides & tender. Cut into 1” cubes.•Sprinkle eggplant with Parmesan cheese and place under broiler to toast cheese. Remove & set aside.•Sauté the sliced hot peppers in olive oil until golden brown. Stir into sauce.•Toss together pasta, sauce & ½ the eggplant. Plate the pasta & top with remaining toasted eggplant.Number of Servings: 8Recipe submitted by SparkPeople user LCACOVEAN.

The nutritional information for Rigatoni with Eggplant and Peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 331.1

• Total Fat: 10.1 g
• Cholesterol: 2.6 mg
• Sodium: 189.0 mg
• Total Carbs: 49.2 g
• Dietary Fiber: 8.4 g
• Protein: 13.4 g