For a richer flavor, consider using fire-roasted diced tomatoes in the sauce. A pinch of red pepper flakes can add a subtle hint of heat to the dish. Feel free to add other vegetables such as zucchini, yellow squash, or mushrooms to the eggplant mixture. Serve with a dollop of ricotta cheese or a sprinkle of grated Parmesan cheese for extra creaminess and flavor.
Rigatoni With Eggplant, Peppers, and Tomatoes
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS60
This vibrant vegetarian rigatoni dish, bursting with Mediterranean flavors, is a celebration of fresh, seasonal ingredients. Tender eggplant, sweet bell peppers, and juicy tomatoes combine in a rich, savory sauce that perfectly coats each ridged pasta tube. A sprinkle of fresh basil and salty black olives adds the finishing touch, creating a symphony of textures and tastes in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Fiber6 g
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Protein12 g
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Saturated Fat1 g
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Sodium96 mg
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Sugar5 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced eggplant and cook, stirring frequently, until lightly browned and softened, about 8-10 minutes. Add the sliced red bell pepper and minced garlic. Season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 15-20 minutes, stirring occasionally to prevent sticking.
02
StepWhile the eggplant mixture cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add the chopped tomatoes and bring to a simmer. Season with the chopped fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer, uncovered, until the tomatoes have reduced slightly and the sauce has thickened, about 15 minutes, stirring occasionally.
03
StepMeanwhile, bring a large pot of lightly salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions, until al dente, about 12-14 minutes. Reserve about 1 cup of pasta water before draining the pasta thoroughly and returning it to the pot.
04
StepAdd the eggplant and pepper mixture to the pot with the drained rigatoni. Stir in the fresh basil and sliced black olives. Pour the tomato sauce over the pasta and vegetables. Toss gently to combine, adding a little reserved pasta water if needed to create a glossy, emulsified sauce. Serve immediately.
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Krista Grimes
Jun 9, 2025I made this last night, and it was a huge hit with my family. Even my picky eater loved it!
Emery Schaden
May 18, 2025This recipe is fantastic! The eggplant and peppers are so flavorful, and the tomato sauce is perfect.
Alfonso Hagenes
May 17, 2025I added a little bit of balsamic vinegar to the tomato sauce for extra tang.
Darrick Collier
Apr 8, 2025I didn't have rigatoni, so I used penne instead. It worked perfectly!
Otis Feilbins
Feb 27, 2025I love how versatile this recipe is. I've tried it with different vegetables, and it always turns out great.
Adelia Oberbrunner
Jan 16, 2025The key is to really let the eggplant brown in the pan. It brings out so much flavor!
Maxie Reilly
Dec 20, 2024So easy to make and perfect for a weeknight meal. Will definitely be making this again!
Maybell Bailey
Nov 13, 2024This is my go-to recipe for a quick and easy pasta dish. Thanks for sharing!
Jairo Shanahan
Oct 20, 2024I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser.
Pablo Abernathy
Oct 10, 2024I added a sprinkle of toasted pine nuts for extra crunch.