Rigatoni with Eggplant Bolognese
  • 1 large eggplantpeeled and cut into ½ inch cubes
  • 1 large yellow onionchopped
  • 1 green bell pepperseeded and chopped
  • 1 zucchinisliced
  • 1clove garlicminced
  • 1can crushed tomatoes28 ounces
  • 1can diced tomatoes14.5 ounce
  • 1 small bunch fresh basil
  • 1tablespoon dried oregano
  • 1pound ground beef
  • 4tablespoons olive oil
  • Salt and Pepperto taste
  • 1pound rigatoni
  • Parmesan cheeseto taste
  1. In a large saucepan, heat 2 tablespoons of oil. Add onions, bell pepper, zucchini, garlic, and eggplant. Cook, stirring occasionally until vegetables have softened.
  2. Add the crushed tomatoes, diced tomatoes, basil, and oregano to the saucepan.
  3. Season with salt and pepper.
  4. In a separate pan, heat 2 tablespoons of olive oil. Add the ground beef. Cook thoroughly, breaking up the meat with a spoon.
  5. Once cooked, add the beef to the saucepan. Bring to a boil, reduce heat to medium and simmer for about a half hour.
  6. Cook pasta according to the instructions on the package.
  7. Drain.
  8. Serve topped with sauce and parmesan cheese.
Recipe Notes

Make a nice Rigatoni with Eggplant Bolognese | Foodal.com