Rigatoni with eggplant, capsicum and bocconcini recipe
When Italians cook, it's all about the food: faithful, simple and unfailingly delicious. And that's always a recipe for success. This simple vegetarian pasta has the colours of the Italian flag and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.watoday.com.au.
Ingredients
- 4 tbsp olive oil
- 3 cloves garlic, peeled and roughly chopped
- 1 medium eggplant, cut into 1.5cm cubes
- 1 red capsicum, seeded and cut into 1cm cubes
- 500g dried rigatoni
- 250g bocconcini cheese, quartered
- ¼ cup freshly torn basil leaves, to serve
- freshly ground black pepper, to serve
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