Rigatoni with Creamy Eggplant and Mozzarella
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 4 medium garlic cloves, thinly sliced (about 1 tablespoon)
- 2 medium Japanese eggplant, medium dice (about 4 cups)
- 1 (15-ounce) container crushed tomatoes
- 1/4 cup heavy cream
- 1/2 cup loosely packed thinly sliced fresh basil leaves
- 1 pound rigatoni or penne rigate
- 8 ounces buffalo mozzarella, small dice
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