Rigatoni with Creamy Eggplant and Mozzarella

1. 1

   Bring a large pot of heavily salted water to a boil over high heat.

2. 2

   Meanwhile, heat oil in a large frying pan over medium-high heat.

3. 3

   When it shimmers, add the onion and garlic and cook until just softened.

4. 4

   Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes.

5. 5

   Remove half eggplant mixture and reserve.

6. 6

   Meanwhile, add the pasta to the boiling water and cook according to the package instructions.

7. 7

   Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.

8. 8

   Drain pasta and return to the pot off the heat.

9. 9

   Pour sauce over top and stir until well coated.

10. 10

    Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.