Rotini with Eggplant, Tomatoes and Feta

  • Servings: 6

Twirls of tender rotini pasta bathed in a rich tomato sauce, roasted eggplant, and crumbled feta cheese. A flavor explosion in every bite.


16 ozSan Giorgio® Rotini
2 Tbspsolive oil
1onion, finely chopped
1eggplant (about 1/2 lb), unpeeled, cut into 1/2-inch cubes
1/3 cupchicken stock
15 ozdiced tomatoes
3 Tbspsfresh basil leaves
salt and ground black pepper, to taste
crumbled feta cheese


  1. Prepare pasta according to package directions; drain.
  2. In large saucepan, heat olive oil over medium heat. Add onion and sauté until tender, about 5 minutes.
  3. Add eggplant and sauté 2 to 3 minutes longer. Stir in stock and cook until eggplant is tender, about 5 minutes.
  4. Stir in tomatoes and simmer until heated through, about 2 to 3 minutes.
  5. Toss cooked pasta with eggplant mixture and basil. Season to taste with salt and pepper and served topped with cheese.