Rigatoni with eggplant, capsicum and bocconcini recipe
Ingredients4 tbsp olive oil3 cloves garlic, peeled and roughly chopped1 medium eggplant, cut into 1.5cm cubes1 red capsicum, seeded and cut into 1cm cubes500g dried rigatoni250g bocconcini cheese, quartered¼ cup freshly torn basil leaves, to servefreshly ground black pepper, to serveMethodStep 1Heat the olive oil in a large frying pan over medium heat and fry the garlic