2 1/2 cups marinara sauce
2 small eggplants, washed & trimmed
1/2 cup olive oil
1 1/2 pounds rigatoni
1 1/4 cups crumbled feta cheese
Instructions Place marinara over low heat and maintain at a simmer.
Peel eggplant and cut into cubes. Toss with olive oil. Spread eggplant evenly on a lightly oiled sheet pan or baking sheet. Bake in a preheated 425 F oven for 10 minutes, stirring once or twice. Remove from oven and set aside.
Cook pasta in boiling salted water until al dente. Drain.
Divide pasta among six heated serving bowls. Top each evenly with eggplant sauce and feta cheese.