Buca Di Beppo Rigatoni Positano (Copycat)

Ingredients

• 1/2 ounce fresh basil
• 15 ounces marinara sauce (I use Paul Newman's)
• 6 ounces fresh mozzarella cheese (found in Italian section in the market)
• 3 ounces grated romano cheese
• 3/4 lb fresh chicken breast, cooked sliced
• 1 1/2 tablespoons minced fresh garlic
• 4 1/2 ounces olive oil
• 1 lb fresh eggplant, chopped into inch cubes
• 16 ounces rigatoni pasta, cooked

Directions

1. 1

   Heat olive oil.

2. 2

   Add eggplant and saute until brown and soft. Add chopped garlic and saute.

3. 3

   Add sliced chicken breast, and marinara. Reduce heat.

4. 4

   Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.