Eggplant Rigatoni

This meatless pasta dish tastes delicious with dollops of ricotta and a drizzle of olive oil for serving.

Ingredients

• 5 cups eggplant, cut into ½-inch cubes
• ½ cup olive oil (plus more for drizzling)
• Salt
• 1 lb rigatoni
• 1–2 cups marinara sauce
• Ricotta cheese (for serving)
• Freshly grated Parmesan (for serving)

Instructions

1. Roast cubed eggplant with olive oil and a sprinkle of salt at 400 degrees F for 20 minutes or until soft and caramelized, tossing halfway through.
2. Cook rigatoni according to package directions. Drain the pasta and return it to the pan.
3. Add roasted eggplant and marinara. Serve with dollops of ricotta, a drizzle of olive oil and some fresh grated parmesan.