Make your Tomato Sauce (set aside) Cook Rigatoni until " Al Dente" In a saucepan sautée onion and garlic then sautée chopped bite size eggplant, zucchini, and add tomato sauce.
Let Cook until eggplant and zucchini are soft.
Next Add Basil and Parsley. Drain Pasta and add to mixture along with salt and pepper. Mix well and drizzle EVO and top off with Parmesan Cheese. Enjoy with a glass of Red Wine! 🍷