Rigatoni with Eggplant, Peas & Ricotta
  • 2 lbs rigatoni
  • 1 jar of Mezzetta Homemade Tomato & Sweet Basil Sauce
  • 6 Japanese eggplants, large dice
  • 1½- 2 cups frozen peas
  • ¼ cup olive oil
  • small container ricotta
  • fresh basil for garnish
  1. In a large saute pan, over medium high heat, add the olive oil and eggplant. Season lightly with salt and pepper. Cook until the eggplant is golden and tender. Set aside.
  2. Cook the pasta to a couple minutes shy of al dente {see pkg for cooking times} and drain.
  3. To the pasta pot add the jar of tomato sauce and warm.
  4. Toss in the pasta, eggplant, peas and salt & pepper to taste. Cook for just a couple minutes.
  5. Platter and top with ricotta and fresh basil.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/09/rigatoni-with-eggplant-peas-ricotta/