This one-pot vegetarian pasta is what easy weeknight dinner dreams are made of! To make this pasta, all you have to do is combine the rigatoni, tomatoes, garlic, olive oil, eggplant and basil in one pot and let the ingredients cook away! Finish with fresh mozzarella and more basil, and you're done! Easy peasy.
To a pot on medium heat, add 2 tbsp of the olive oil. Once oil is shimmering, add the garlic and saute slightly until fragrant.
Add the cubed eggplant to the pot, and salt lightly so they release their moisture. Saute until slightly tender, about 5 minutes.
Add all the other ingredients to the pot (crushed strained tomatoes, fresh tomatoes, rigatoni, basil leaves, water, remaining olive oil, and salt and pepper).
Cook until pasta is al dente, about 30 minutes. Stir the pasta frequently, or else it will stick to the bottom of the pot. Turn heat down slightly if you find the pasta is sticking to the bottom of the pot easily. All the ingredients will have formed a nice sauce to coat the rigatoni after the 30 minutes. Add more salt and pepper if needed.
Turn off the heat. Add the fresh mozzarella (bocconcini) to the pot and stir. The mozzarella will melt into the pasta. Top with additional basil.
Serve pasta in individual plates, and top with parmesan cheese.