Rigatoni With Eggplant & Feta

Rigatoni With Eggplant & Feta


Prep Time:  10 minutes
Cook Time:  12 minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  4

[Total: 3   Average: 5/5]

An impressive pasta dinner on your table in minutes. That’s what I call a weeknight winner!

  • 16 Ounces Rigatoni Pasta
  • 1 Medium Eggplant
  • 2 Tablespoons Olive Oil
  • 1 Pint Cherry Tomatoes
  • 8 Ounces Feta Cheese
  • 1/2 Cup Kalamata Olives (Pitted)
  • 1/2 Cup Vinaigrette
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Bring large-size pot of salted water to a boil. Cook pasta according to package directions.
  2. Meanwhile, cut eggplant into 1/2-inch pieces. In large-size nonstick skillet, heat olive oil over a medium heat. Add eggplant. Season with kosher salt and pepper. Cook 8 to 10 minutes until tender. Stir occasionally.
  3. While eggplant cooks, halve the tomatoes. Cut feta into 1/4-inch pieces. Roughly chop olives.
  4. Transfer cooked and drained pasta to large-size bowl. Toss with eggplant, tomatoes, feta, olives, and vinaigrette.
  5. Serve immediately.
  6. Serves 4
  7. Prep Time: 10 Minutes Cook Time: 12 Minutes Total Time: 22 Minutes
  8. “Work With What You Got!”
  9. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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