Rigatoni Pasta with Roasted Eggplant
Ingredients
- 1 16 oz Box Rigatoni Pasta
- 1 24 Jar Store Bought or 24 oz of Homemade Marinara sauce
- 2 tbsp olive oil
- 1 medium size onion (diced)
- 1 large eggplant
- Basil for Garnish (about 6 leaves or so)
- 2 garlic cloves
Eggplant seasoning
- 1 tbsp olive oil
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
- 1/2 ground chili powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried or fresh chopped basil
Preparation
Cut eggplant into cubes and add olive oil and season with salt, pepper, ground chili powder, oregano, fresh or dried parsley, dried basil and bake in the oven at 450 degrees for about 15 minutes or until nicely roasted. Make sure to flip them halfway or so.
Cook pasta on stove as directed on box.
On a separate pan add in about 2 tbsp of olive oil and sauté garlic, diced onions for about a minute.
Then add in your marinara sauce and let simmer for about 5 minutes on medium heat then add in your roasted eggplant.
Add in pasta and combine well, add additional seasoning if needed.
Serve and enjoy while hot.
