An easy weekday pasta to whip up for dinner and pack away for lunch the next day.
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Prep time: 10 minutes
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Cook time: 30 minutes
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Servings: 2
Ingredients
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1 eggplant, cut into cubes
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Olive oil (for coating and cooking)
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2 garlic cloves, minced
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1 can cherry tomatoes
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½ tsp sugar
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Salt and pepper, to taste
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2 servings rigatoni (e.g., Monty & Sons Short Rigatoni)
Optional Garnish
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Fresh mozzarella, cubed or torn
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Fresh basil leaves
Method
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Roast the Eggplant: Preheat the oven to 180°C. Toss the cubed eggplant with a generous drizzle of olive oil on a baking tray, ensuring each piece is evenly coated but not drenched. Bake until the eggplant is soft and starting to color.
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Build the Tomato Base: While the eggplant roasts, heat a drizzle of olive oil in a pan over low heat. Add the minced garlic and cook until fragrant. Pour in the canned cherry tomatoes, along with a splash of water used to swirl and empty the can. Add the sugar to cut the acidity, and leave the sauce to simmer for at least 20 minutes.
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Combine and Simmer: Stir the roasted eggplant into the tomato sauce. Simmer for an additional 10 minutes, adding a splash of water if the sauce becomes too thick. Season to taste with salt and pepper.
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Cook the Pasta: While the sauce finishes simmering, cook the rigatoni in a pot of salted boiling water until it is just before al dente.
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Finish and Serve: Transfer the pasta directly into the sauce to finish cooking, allowing it to absorb the flavors. If using, fold through the fresh mozzarella and fresh basil just before serving so the cheese gets wonderfully melty.
