Rigatoni with Eggplant

Rigatoni with Eggplant
Recipe type: entrees
  • 2 ½ cups prepared marinara sauce
  • 2 small eggplants (about 1 pound each), washed and trimmed
  • ½ cup olive oil
  • 1 ½ pounds rigatoni or other hollow pasta such as ziti
  • 1 ¼ cups crumbled feta cheese
  1. Place marinara over low heat and maintain at a simmer.
  2. Peel eggplant and cut into cubes.
  3. Toss with olive oil.
  4. Spread eggplant evenly on a lightly oiled sheet pan or baking sheet.
  5. Bake eggplant in a preheated 425 degree oven for about 10 minutes, or until it just begin to soften, stirring once or twice.
  6. Remove from oven and set aside.
  7. Cook pasta in boiling salted water until al dente.
  8. Drain.
  9. For individual portions, divide pasta among six heated serving bowls; top each portion with some of the eggplant, sauce and feta cheese.