Caponata-Style Eggplant Pasta
20 min
Veggie
41876
For 2 Portions
200 g
rigatoni
200 g
tomato
30 g
Kalamata olive, pitted
1
eggplant
2 tbsp
olive oil
1 clove(s)
garlic
salt
pepper
1. All set?
2. Cook pasta according to package instructions. Reserve some cooking water, then drain.
3. Wash and roughly dice eggplant.