One-Pot Eggplant, Tomato & Olive Rigatoni

Name: One-Pot Eggplant, Tomato & Olive Rigatoni
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Baby eggplant; clove Garlic; Olive oil; Bread crumbs; splash Red wine; 1 can Crushed tomatoes; 0.5 Kalamata olives; splash Briny juice (from olives); Rigatoni; slice Fresh mozzarella

15 mins prepServes 2

A quick and easy one-pot meal using leftover baby eggplant, sautéed with garlic, olive oil, bread crumbs, red wine, crushed tomatoes, and kalamata olives, served over rigatoni with fresh mozzarella.

2 servings

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Instructions

Chop up the leftover baby eggplant. Sauté the eggplant in garlic and olive oil. Sprinkle in bread crumbs, then deglaze the pan with a splash of red wine. Add a can of crushed tomatoes. Saw a jar of kalamata olives in the pantry and throw half of them in along with some briny juice. Let it simmer. Throw it over some rigatoni and cut some fresh mozzarella over it.

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One-Pot Eggplant, Tomato & Olive Rigatoni

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