Eggplant and Olives with Rigatoni

3 tablespoons olive oil
4 cups eggplant, diced
2 teaspoons minced garlic
14 ounces marinara sauce
1/4 cup pitted Greek olives

Heat oil and cook eggplant until browned about 10 minutes. Stir in garlic and cook 30 seconds. Add marinara sauce and bring to a boil. Add in the Greek olives. Toss in a large bowl with cooked Rigatoni. Quick and delicious. Serve with a hot crusty Italian bread!

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