Rotini with Eggplant, Tomatoes and Feta

Print Recipe
Total Time:
35 mins
Serves 6

Ingredients:

16 oz Prince^® Rotini

2 Tbsps olive oil

1 each onion, finely chopped

1 each eggplant (about ½ lb), unpeeled, cut into ½-inch cubes

1/3 cup chicken stock

15 oz diced tomatoes

3 Tbsps fresh basil leaves

salt and ground black pepper, to taste

crumbled feta cheese

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.

4. Toss cooked pasta with eggplant mixture and basil. Season to taste with salt and pepper and served topped with cheese.