Rigatoni with Tomatoes, Eggplant, and Mozzarella
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
796 kcal
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Course
Condiments
-
Cuisine
Italian
Rigatoni with Tomatoes, Eggplant, and Mozzarella
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Rigatoni with sweet tomatoes, eggplant, and mozzarella is a deceptively easy pasta dinner that tastes much more difficult. Cheesy and filled with silky eggplant, tomatoes, and cream, it also bakes into a magnificent casserole.
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Ingredients
- 1 firm ripe pink, black, or white eggplant
- extra-virgin olive oil
- 2 garlic cloves peeled and sliced
- 1 onion peeled and finely chopped
- Two (14-ounce) cans good-quality plum tomatoes (or substitute chopped homegrown tomatoes and their juices)
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper
- 1 to 2 fresh or dried chiles chopped or crumbled (optional)
- 1 small bunch basil, leaves ripped, sprigs sliced
- 4 tablespoons heavy cream
- 1 pound rigatoni or penne
- 7 ounces cow's-milk mozzarella
- 1 piece Parmesan cheese for grating
Instructions
- Trim both ends of the eggplant and slice the eggplant into 1/2-inch-thick slices. Chop the slices into 1/2-inch dice.
- Place a large saucepan over medium heat and drizzle in 4 to 5 tablespoons olive oil. When the oil is hot, add the eggplant and as soon as it hits the pan stir with a spoon so the pieces become delicately coated with the oil on all sides and not soaked on just a single side. Cook, stirring occasionally, for 7 or 8 minutes.
- Add the garlic and onion and cook, still stirring occasionally, until they take on a little color. Add the tomatoes and vinegar, stir them around, and season with salt and pepper. At this point, if you want to give the dish a little heat you could add some chopped fresh or crumbled dried chille, but that's up to you. Add the basil sprigs and simmer the sauce nice and gently for about 15 minutes. By this time the eggplant will have cooked into a creamy, tomatoe-y pulp, which is just yum yum yum! If desired, fish out the basil sprigs. Stir in the cream.
- Meanwhile, while the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, or until it's soft but still holding its shape. Drain the pasta, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle olive oil and move it around so it becomes sorta dressed with the water and oil.
- At this point, add the lovely tomato sauce to the pasta and season with salt and pepper to taste. When all my guests are sitting round the table, I take the pan to the table, tear up the mozzarella and the basil leaves, and gently fold these, tossing and stirring things about for 30 seconds. Then I very quickly heap out portions into bowls. By the time your guests start to eat, the mozzarella will have begun to melt, so it will be stringy and gorgeous and really milky-tasting and just lovely with the tomatoes and eggplant. Set out a block of Parmesan cheese and a grater so that everyone can help themselves.
Nutrition Information
Show Details
Serving
1portion
Calories
796kcal
(40%)
Carbohydrates
112g
(37%)
Protein
31g
(62%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Monounsaturated Fat
10g
Cholesterol
60mg
(20%)
Sodium
604mg
(25%)
Fiber
12g
(48%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 796kcal | 40% |
| Carbohydrates | 112g | 37% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 604mg | 25% |
| Fiber | 12g | 48% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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