Eggplant And Olives With Rigatoni.
Olive Oil-3 tabls.
Eggplant-4 cups diced
Garlic-2 tspns. minced
Marinara Sauce-14 oz.
Greek Olives-1/4 cup pitted.
Heat oil and cook eggplant until browned about 10 minutes.
Stir in garlic and cook 30 seconds. Add marinara sauce and
bring to a boil. Add in the Greek olives. Toss in a large bowl
with cooked Rigatoni. Quick and delicious. Serve with a hot
crusty Italian bread!
