Boil water for pasta, about 2-3 quarts
Heat 1 tablespoon olive oil and 1 tablespoon butter on high heat. When hot add eggplant. Brown and set aside.
Add pasta to boiling salted water.
Heat oil, butter and smashed garlic over medium heat. Saut until golden brown. Dont overcook it!
Add white wine if you want. Then add tomatoes. Salt and pepper to taste. Simmer for 10 minutes or until pasta is cooked.
Add cooked rigatoni from water to tomato sauce. Simmer for a few minutes. Add eggplant and fresh mozzarella.
Top with fresh basil Enjoy! I hope you like it
