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Rigatoni With Tomato, Eggplant, & Red Peppers

Nutrition per serving    (USDA % daily values)
CAL
498
FAT
43%
CHOL
41%
SOD
17%

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Ingredients for 4 servings

1 medium eggplant , finely diced

3 tablespoons olive oil

1 garlic clove , chopped

basil leaves , fresh to garnish

2 (14 ounce) cans whole tomatoes , with juice coarsely chopped

parmesan cheese , fresh cut into flakes (optional)

1 red pepper, cored, seeded, and finely chopped

black pepper , freshly ground to taste

1 lb rigatoni pasta

1 large onion , chopped

salt , to taste

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