Eggplant Rigatoni


5 Cups egg plant, cubed

1 Yellow onion, chopped

1 Clove garlic, crushed

Ricotta cheese

Fine sea salt to taste

1 To 2 cups marinara

One box of Gluten Free Barilla Rigatoni Pasta

Olive oil

Fresh grated parmesan

Perheat your oven to 400 then spread parchment paper on a sheat pan

Cut 1 or 2 large eggplants into ½" cubes to equal 5 cups of eggplant

Tossed with ½ cup olive oil and a sprinkle of salt

Cook at 400 for 20 minutes or until soft and caramelized, tossing halfway through

Meanwhil, cook 1 rigatoni according to package directions.

Drain pasta and return to pan, adding roasted eggplant and about 1 to 2 cups marinara

Serve with dollops of ricotta cheese, a drizzle of olive oil and some fresh grated parmesan. Enjoy!
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