Measurements

• 200g Rigatoni
• 1 cup Olives
• 1 medium Eggplant
• 2 cups Tomatoes
• 1/4 cup Fresh Basil leaves, chopped
• 2 tablespoons Olive Oil
• 2 cloves Garlic
• Salt to taste
• Black Pepper to taste
• Optional: 1/4 cup Parmesan Cheese (omit for vegan option)

Preparation Method

• Cook the rigatoni according to the package instructions.
• Drain and set aside.
• In a large skillet, heat olive oil over medium heat.
• Add the minced garlic and sauté until fragrant.
• Add the diced eggplant to the skillet and cook until it begins to soften, about 5-7 minutes.
• Stir in the chopped tomatoes and olives.
• Cook for another 5 minutes until the tomatoes start to break down.
• Season with salt and black pepper to taste.
• Add the cooked rigatoni to the skillet and toss to combine with the vegetables.
• Remove from heat and stir in the fresh basil leaves.
• Serve warm, optionally topped with Parmesan cheese.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.