Instructions:

Buca di Beppo Rigatoni Positano

Source: Vittorio Renda, Buca di Beppo Executive Chef

1/4 ounce basil, picked
10 ounces marinara sauce
4 ounces fresh mozzarella cheese
2 ounces grated Romano cheese
6 ounces fresh chicken breasts, cooked and sliced
1 tablespoon garlic
3 ounces olive oil
10 ounces fresh eggplant
24 ounces rigatoni pasta, cooked

Heat olive oil. Add eggplant and saute.