Imported Italian Rigatoni – with eggplant, basil and Greek kalamata olives. The perfect pasta dinner recipe!
Rigatoni with Eggplant and Kalamata Olives
2015-07-21 19:52:59
Serves 6
Going to the grocery store is a fun experience for me. I know some people that really don't like grocery shopping. Not this gal, I have always enjoyed it since I was young. I love looking at the produce, that is where I get much of my inspiration for creating a meal for my family. I was at the grower's market over the weekend and found some small eggplant. It was so fresh, it had just been picked that morning. I love our local growers market, what a wonder way to eat organic fruits and vegetables and support your local economy. Eggplants are great prepared many ways . . . but one of my favorite ways to prepare them is adding a small tender eggplant to pasta sauce it makes for a great hearty sauce. I wasn't in the mood for meat and eggplant is a great substitute. The meal was fabulous and healthy, shown here with with a side to sweet potato greens and a tomato cucumber salad. It was a huge hit with the kiddos, they had a second helping. My children are growing so fast, it is amazing how much food they can consume. We were all hungry tonight, after a great hike this morning the pasta was a nice reward.
Let me know what you think of this recipe, comment below. I love hearing from you it really makes my day!
Bon Appetit,
Cecelia
Print
Cook Time
30 min
Sauce
- 2 (12 ounce) cans fire roasted tomatoes
- 1 small egglplant chopped
- 1 cup pitted and quartered Kalamata olives
- 2 garlic cloves finely chopped
- 1 small onion finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh Parsley
- 2 tablespoons fresh Basil
- 2 tablespoons chopped fresh chives
- Sea Salt and Pepper to taste
- 1 pound Rigatoni
- Parmesan cheese for garnish
Instructions
- In deep soup pot add olive oil, onion, eggplant and garlic. Sauté about 5 minutes being careful not let garlic brown, it should only cook slightly. Add fire roasted tomatoes, herbs and spices. Allow to cook on medium low heat for about 30 minutes until eggplant is cooked and tender. Add Kalamata olives and allow them to warm through. When cooking sauce with eggplant, stir often so the the eggplant will cook evenly. When cooking fresh eggplant be carelful not to over cook, it will get very soggy. Cook Rigatoni according to package directions, drain and serve with sauce. Garnish with fresh parmesan cheese.
- TIP: Serve with a tomato cucumber salad and garlic parmesan toast!
Notes
- TIP: Serve with a tomato cucumber salad and garlic parmesan toast!
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Fresh basil grown in clay pots in my garden. No need for fancy, this is an oversize clay pot. I grow most of my herb in giant pots. It is easy to prevent pesty bugs when they are in pots.
Bon Appetit, Cecelia Dardanes
Leave a Reply