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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