Rigatone with Eggplant and Mozzarella

Name: Rigatone with Eggplant and Mozzarella
Yield: 3
Ingredients: 250g rigatoni pasta; Mozzarella cheese sauce; 1 cup diced tomatoes; 1 cup mozzarella cheese, cut into small cubes; 1/4 cup basil leaves; 3 tablespoons olive oil; 1 eggplant, cut into small cubes; 1 garlic clove, minced; Salt and pepper to taste

1
250g rigatoni pasta
2
Mozzarella cheese sauce
3
1 cup diced tomatoes
4
1 cup mozzarella cheese, cut into small cubes
5
1/4 cup basil leaves
6
3 tablespoons olive oil
7
1 eggplant, cut into small cubes
8
1 garlic clove, minced
9
Salt and pepper to taste

Ingredients

1
250g rigatoni pasta
2
Mozzarella cheese sauce
3
1 cup diced tomatoes
4
1 cup mozzarella cheese, cut into small cubes
5
1/4 cup basil leaves
6
3 tablespoons olive oil
7
1 eggplant, cut into small cubes
8
1 garlic clove, minced
9
Salt and pepper to taste

Directions

1
Bring 3 liters of water to a boil in a large pot
2
Add 1 tablespoon of salt, then cook the rigatoni pasta until al dente
3
Mozzarella cheese sauce recipe follows below
4
In a separate pan, heat the olive oil over high heat
5
Add the garlic and eggplant and sauté for about 5 minutes, or until the eggplant is tender
6
Add the diced tomatoes and cook for an additional 10 minutes
7
Stir in the basil leaves, salt, and pepper to taste
8
Combine the cooked rigatoni pasta with the mozzarella cheese sauce
9
Serve immediately.