Eggplant Rigatoni Easy Meal

I have been looking through my recipes for those that have only a few ingredients, or easy to get ingredients that one can make while cooking at home. I found this to get us started as I keep sorting and looking.

This one uses eggplant.  I figure if you have produce left in your store this will be one of the items still remaining.  Also if this summer you grow a garden, this would be a good plant to add to your vegetable garden.

This recipe is tasty with fresh or dry basil, so use what you have on hand.  No basil, try oregano or marjoram instead.


Eggplant Rigatoni

1 Eggplant

1 medium onion

1-2 cloves garlic

Half and half or cream

1 15 1/2 oz. can diced tomatoes

½ cup fresh chopped basil or 4 Tablespoons dried basil

1 cup fresh mozzarella, cut into a rough dice


Directions:

Cook rigatoni to package directions. Remove skin from eggplant and dice eggplant. Dice onion and garlic sauté in olive oil until softened but not browned. Add diced eggplant. Cook until tender.  Remove half to a bowl.  Add the can diced tomatoes with sauce.  Add a bit of cream

Add ½ cup cut fresh basil, or 2 Tbls dried to sauce.  Add back in ¼ cup egg plant. Add cooked rigatoni to sauce.  Add reserved eggplant and basil. Add diced mozzarella and stir in, cook until melty and serve immediately.