Eggplant and Rigatoni

Ingredients

  • 1 tablespoon(s) chopped fresh basil
  • 2 tablespoon(s) olive oil
  • 2 cup(s) eggplant, peeled and chopped
  • ½ cup(s) onion, chopped
  • 8 clove(s) caramelized garlic
  • 1 green bell pepper, chopped
  • 1 cup(s) chicken broth
  • + 9 more ingredients
    • ¼ cup(s) green olives, chopped
    • ½ cup(s) white whine
    • 6 plum tomatoes, seeded and chopped
    • 1 teaspoon(s) dried basil
    • 1 teaspoon(s) oregano
    • 1 teaspoon(s) Thyme
    • 1 teaspoon(s) hot sauce
    • 1 pound(s) rigatoni pasta, cooked
    • 1 tablespoon(s) toasted pine nuts

Preheat a large nonstick saucepan. Add the olive oil, eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown. Add the wine, chicken broth, olives, dried basil, oregano, thyme and hot sauce. Cook for 10 to 12 minutes; mix in the cooked rigatoni. Top with pine nuts and fresh b...

View full recipe at RecipeTips.com

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