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Awesome Eggplant Pasta

"This is a quick week night pasta that is delicious and tastes like you slaved over it! Garnish with fresh basil and serve immediately."

Ingredients :

• 2 teaspoons olive oil, divided
• 1 sweet onion, chopped
• 1 (28 ounce) can whole peeled tomatoes
• 10 fresh basil leaves
• 1 eggplant, peeled and cubed
• 1 portobello mushroom, chopped
• 1 red bell pepper, diced
• 1 (16 ounce) package rigatoni pasta
• 1 (8 ounce) package fresh mozzarella cheese, cubed, or to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H

• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 10 minutes. Add tomatoes and fresh basil and bring to a simmer.
• Heat remaining olive oil in a separate skillet over medium heat; cook and stir eggplant, mushroom, and red bell pepper until softened, about 10 minutes. Add tomato mixture to eggplant mixture and simmer for 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Toss pasta, mozzarella cheese, and tomato sauce together in a bowl.

Notes :

• You may need to add spices depending on the tomatoes and vegetables. Season as you feel necessary.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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