Recipe By Ed's
Published Apr 2nd
Prep 30m Cook 30m Additional - Ready In 1h
Servings 6 servings Calories 400.1

I had an Italian friend who cooked this recipe for me, and I’d like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 2 eggplants, diced with skin
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • salt and black pepper to taste
  • 1 tablespoon olive oil
  • 6 tomatoes - peeled, seeded, and chopped
  • 1 sprig fresh thyme, chopped
  • 1 pound rigatoni pasta
  • 12 basil leaves, chopped
  • 12 black olives, sliced

Cooking Directions

  1. 1 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
  2. 2 Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
  3. 3 bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
  4. 4 Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

Nutrition Facts

  • Calories 400.1
  • Carbohydrate 65.4 g
  • Fat 9.9 g
  • Fiber 5.6 g
  • Protein 12.4 g
  • Saturated Fat 1.4 g
  • Sodium 96.4 mg
  • Sugar 5.1 g


  1. This is a great recipe for those with extra tomatoes peppers and especially eggplant. I made a few changes. Cooked eggplant in cast iron skillet along with peppers and garlic. I did add 2 tablespoons of tomato paste to the fresh tomatoes to thicken it up a bit since i didn't have 6 tomatoes and - Read more ...
  2. OMG. i was great i used can tomatoes. and dried herbs. it was simplemente delicioso!!
  3. Flavor simply lacked. I ALMOST went with one medium eggplant but decided that it just didn't look like it would be enough. so i added a second small-medium one which i believe game me a good proportion with the full pound of pasta. given some of the other reviews i think that the "seasoning" ingredients - Read more ...
  4. Delicious and very easy. The cooking time for the eggplant seemed a little long though.
  5. This was very easy to make. The only thing I would change is not using as many red peppers as it over powered the eggplant a bit. I would probably add mushrooms to this too.
  6. This was kinda like a vege spaghetti. Simple to make but nothing spectacular.
  7. Loved it. Made it with one good size eggplant and kept the rest amounts the same. Used canned tomatoes since I was short on tomatoes. Had to use dry herbs as I figure if it is this good with these changes the fresh ingredients could only be better. Thanks for the great recipe to - Read more ...
  8. I made this for two I used one eggplant kept the garlic red pepper and basil the same as they are ingredients we tend to add extra when cooking anyway. I didn't have fresh tomatoes so I used one can of diced tomatoes. I also sprinkled some parmesan cheese over the eggplant mixture in the - Read more ...
  9. I was looking for a way to use our eggplant and other vegetable harvest from the garden and found this recipe. I didn't leave the skin on the eggplant because I didnt' know how that would taste so I guess that's why my eggplant cooked so quickly. I removed it from the pan early and - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more