| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 2 Tbsp. olive oil divided
- ½ white onion quartered and thinly sliced
- 1 lb. rigatoni noodles (use wheat/gluten-free if needed)
- 1 eggplant diced
- ½ tsp. salt or more to taste
- 4 tomatoes diced (or use 28 oz. canned whole or diced tomatoes)
- 1 Tbsp. fresh oregano or use 1 tsp. dried
- 1 - 2 Tbsp. fresh basil or use 1 tsp. dried
- 2 Tbsp. tomato paste tip about freezing leftovers
- 1 - 2 Tbsp. capers to taste
- ¼ cup grated Parmesan cheese for serving (optional)
Ingredients
|
- In a large heavy skillet, heat 1 Tbsp. of the oil over medium heat.
- Fry the onions in the oil until they are fragrant and tender.
- Meanwhile, cook the rigatoni according to the package directions.
- Add the eggplant to the skillet and drizzle it with the remaining oil and the salt, then add the tomatoes and bring it to a simmer (there will be enough liquid as the tomatoes begin to break down from the heat.)
- Cover the pan and steam the vegetables for about 5 minutes until the eggplant begins to darken.
- Remove the lid and add the herbs and tomato paste.
- Simmer the sauce, stirring occasionally, for 15 – 20 minutes until the eggplant is very tender.
- Stir in the capers.
- Combine the sauce and pasta and serve it immediately or refrigerate the sauce for up to 3 days, or freeze it for up to 3 months.
- Combine all ingredients except the noodles and cheese in the slow cooker.
- Cook on low for 8 - 10 hours, or on high for 4 - 5 hours. Serve over cooked noodles, topped with the cheese. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Quarter and slice the onion, cook the pasta and stir tossed with a little oil to prevent sticking, dice the tomatoes and eggplant (the eggplant may turn a little brown as it oxidizes, but that’s okay since it will turn brown while cooking), grate the cheese if necessary and refrigerate, or prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Sauté 1 tsp. minced garlic with the onions, stir about 1 Tbsp. fresh lemon juice into the sauce with the capers, and top the dish with feta cheese instead of the Parmesan.
Tip: Unbelievably, approximately 25 - 40 percent of food in the United States goes to waste. There are many strategies we can use to reduce food waste. One is to buy “funny fruit”. This refers to the fruits and veggies that are thrown out because their color, size, or shape may be a little “off”. Choosing to buy this perfectly tasty produce at the grocery store or farmer’s market makes use of food that might otherwise go to waste.
Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 5g, 8%; Saturated Fat: 1g, 5%; Cholesterol: 0mg, 0%; Sodium: 280mg, 12%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 5g, 20%; Sugar: 5g; Protein: 10g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
[…] Skillet tomato sauce: This is a go-to in my house, especially in the late spring and summer, when tomatoes are in season. I love this option because it can be on the table in 20 minutes and can use up many vegetables—summer squashes, bell peppers, eggplant, greens, onions or spring onions, really anything you’ve got lying around that doesn’t take a long time to cook. […]