Time 55m Yield 8 Number Of Ingredients 5 Steps:
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl. Pour sauce over pasta.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes. Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels. Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.
