The secret to this authentic yet simple Sicilian dish is to start with our high quality sauce that’s loaded with pieces of tomato, garlic and fresh basil. Then cook the eggplant unt...
Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the eggplant, garlic, salt and black pepper and cook for 5 minutes or until the vegetables are very tender, stirring occasionally.Stir in the sauce and cook for 5 minutes, stirring occasionally. Season to taste. Pour into a medium bowl. Add the rigatoni and toss to coat. Top with the cheese and basil.
1 tablespoon olive oil1 large sweet onion, cut in half and sliced (about 2 cups)1 medium eggplant (about 3/4 pound), cut into 3/4-inch pieces (about 5 cups)2 cloves garlic, chopped0.25 teaspoon salt0.125 teaspoon ground black pepper1.25 cups Prego® Farmers' Market Classic Marinara Sauce4 ounces (about 1 1/2 cups) rigatoni pasta, cooked and drained (about 2 1/2 cups cooked)0.25 cup ricotta cheese1 tablespoon fresh basil leaves cut into thin strips
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