Vegetarian

Rigatoni with Aubergine, Tomato and Basil is for Dinner.

Rigatoni with Aubergine, Tomato and Basil takes 20 minutes to prepare.

Rigatoni with Aubergine, Tomato and Basil takes 30 minutes to cook.

Rigatoni with Aubergine, Tomato and Basil makes 3 servings.

The ingredients for Rigatoni with Aubergine, Tomato and Basil are:

1.5 tbsp Olive oil
1 Aubergine, cut into fairly small cubes
3 cloves Garlic, finely chopped
1 medium onion, chopped quite small
2 X 400g tins of chopped Tomatoes
280g rigatoni pasta (Uncooked weight, ideally wholewheat)
bunch Basil, chopped

Here is how you make Rigatoni with Aubergine, Tomato and Basil:

1. Toss 1 tbsp of the olive oil together with the cubed aubergine then fry the aubergine until golden-brown on both sides. Set aside.2. In a second saucepan, soften the onion and garlic in half tbsp of the olive oil over a low heat; then add the tomatoes and cook for 15 minutes. Season to taste.3. In the meantime, boil the pasta in a large pan of boiling salted water until tender and cooked through (according to packet instructions).4. Add the basil and chopped aubergine to the tomato sauce and mix well.5. Drain the pasta, and add the tomato sauce. 6. Serve the pasta and sauce in bowls.Number of Servings: 3Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Rigatoni with Aubergine, Tomato and Basil is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 462.7

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 191.4 mg
• Total Carbs: 82.1 g
• Dietary Fiber: 16.4 g
• Protein: 16.2 g

Rigatoni with Aubergine, Tomato and Basil is Italian cuisine.