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Shortcut Eggplant Tomato Rigatoni

Shortcut Eggplant Tomato Rigatoni - If you like eggplant, you are going to love this easy-peasy recipe. It's rich tasting and full of wonderful flavors. Enjoy every bite!
Course Dinner, Main Course, Main Meal, pasta
Cuisine Italian
Servings 4
Author Pam


  • 1 medium firm eggplant, rinsed, cut into small chunks
  • 12 ounces uncooked rigatoni (about 3/4 of a 16 ounce box) Or, use the whole box
  • 32 ounce jar marinara sauce, I used Rao’s
  • 2 tbsp olive oil
  • 1 tbsp butter, optional
  • 1/2 medium onion, chopped, this is optional
  • 2 cloves garlic, chopped, this is optional
  • 1 tsp sea salt for pasta water
  • 1/4 tsp sea salt for pasta sauce
  • 1/4 tsp black pepper
  • pinch sugar, optional
  • fresh basil and parsley for garnish, this is optional
  • 1 cup ricotta, I used part skim


  1. 1.Cook pasta as per box. When done, drain and put back into pot, dab some butter or a teaspoon of oil, toss gently then cover and set aside off heat.

    2.Meanwhile over medium heat add oil, onion, if using and eggplant. Saute until onion softens up and eggplant starts to brown. Add in garlic if using. Pour in sauce. Cook over medium heat for about 10 minutes. The eggplant should be nice and tender. Taste sauce. If needed add salt and pepper with chopped basil. Cook another minute or two.

    3.Plate up, add a dollop of ricotta on top. Garnish and enjoy!