Ingredients
Ingredients
16 oz Creamette® Rotini
2 tbsp olive oil
1 onions, finely chopped
1 eggplant (about ½ lb), unpeeled, cut into ½-inch cubes
0.33 cup chicken stock
15 oz diced tomatoes
3 tbsp fresh basil leaves
Directions
Cooking Directions
1
Prepare pasta according to package directions; drain.
2
In large saucepan, heat olive oil over medium heat. Add onion and sauté until tender, about 5 minutes.
3
Add eggplant and sauté 2 to 3 minutes longer. Stir in stock and cook until eggplant is tender, about 5 minutes.
4
Stir in tomatoes and simmer until heated through, about 2 to 3 minutes.
5
Toss cooked pasta with eggplant mixture and basil. Season to taste with salt and pepper and served topped with cheese.
