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Rigatoni With Eggplant, Peppers, and Tomatoes

Rigatoni With Eggplant, Peppers, and Tomatoes Recipe

  • 2 tablespoons olive oil
  • 2 eggplants, diced with skin
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • salt and black pepper to taste
  • 1 tablespoon olive oil
  • 6 tomatoes - peeled, seeded, and chopped
  • 1 sprig fresh thyme, chopped
  • 1 pound rigatoni pasta
  • 12 basil leaves, chopped
  • 12 black olives, sliced
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 407
Total Fat 9.9g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 162mg
Total Carbohydrate 67g
Dietary Fiber 6.6g
Sugars 5.7g
Protein 12.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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