Ingredients:
2 tbls oil
85g (1 ½ small) onion, diced
100g eggplant, finely diced
1 tsp MA’s Kitchen Garlic Paste
75g Carrot, finely diced
40g Celery, finely diced
150g Mushrooms, finely diced
120g tomatoes, finely diced
200g Pastas Roma Herb Pasta Sauce
2 ½ cups water
300g Pasta Roma Rigatoni
1 tsp salt
Heat oil in a pan.
Add onion and eggplant,
Saute until onions become translucent and eggplant has browned.
Add the garlic and continue to saute for a few minutes.
Add all vegetables, pasta sauce, water, rigatoni and salt.
Mix well & cover the pan with a lid. Cook for 8 minutes, making sure to stir every couple of minutes.
Serve with grated cheese.