Eggplant Rigatoni and Fresh Herbs
Boil water for the rigatoni.
Heat up the marinara sauce in a sauce pan.
Finely chop the eggplant and place into a large saute pan with olive oil on medium heat. Add salt and pepper to taste. Saute and stir the eggplant until it is cooked thoroughly and begins to break up. If the olive oil i...
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Tagged as: eggplant, garlic, olive, parmigiano-reggiano, parsley, pasta, rosemary