Steps:
1. Mix oil and garlic. Place eggplant, peppers and onion on baking pan; drizzle with oil mixture and toss gently.
2. Broil 13 to 15 minutes or until vegetables are tender and lightly browned, stirring frequently.
3. Cook Mini Rigatoni according to package directions; drain and return to pot.
4. Add cooked vegetables, sun-dried tomatoes with reserved oil, olives, herbs and salt to hot Mini Rigatoni; toss. Transfer to serving platter.
TIP:
*Sprinkle with ¼ cup freshly grated Parmigiano cheese, if desired.
*Drizzle with additional olive oil, if desired.
Peppers, tomatoes and olives -- irresistibly Italian.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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