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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 10 minutes. Add tomatoes and fresh basil and bring to a simmer. | 2. Heat remaining olive oil in a separate skillet over medium heat; cook and stir eggplant, mushroom, and red bell pepper until softened, about 10 minutes. Add tomato mixture to eggplant mixture and simmer for 30 minutes. | 3. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain. | 4. Toss pasta, mozzarella cheese, and tomato sauce together in a bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons	divided	79.56	0.0	0.0	9.0
onion	1		chopped sweet	64.0	14.944	1.76	0.16
tomato	1	can	peeled	62.068999999999996	13.7631	3.2384	0.5397
basil leaf	10			-	-	-	-
eggplant	1		peeled cubed	-	-	-	-
portobello mushroom	1		chopped	-	-	-	-
red bell pepper	1		diced	-	-	-	-
rigatoni pasta	1	package		-	-	-	-
mozzarella cheese	1	package	cubed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.