RIGATONI WITH SWEET TOMATOES, EGGPLANT AND MOZZARELLA
Make and share this Rigatoni With Sweet Tomatoes, Eggplant and Mozzarella recipe from Food.com.
Provided by Flowerfairy
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove both ends of the eggplant and slice it into ½ inch slices, then slice these across and finely dice into ½ inch cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness, but I don't really do this unless I'm dealing with a seedy, bitter eggplant. This dish is really best made using a firm silky one.
- Now put a large saucepan on the heat and drizzle in 4 to 5 tablespoons of extra virgin olive oil. When it's hot, add the cubes of eggplant, and as soon as they hit the pan, stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 or 8 minutes on a medium heat. Then add the garlic and onion. When they have a little color, add the canned tomatoes and the balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you wanted to give the dish a little heat you could add some chopped fresh or crumbled dried chilli, but that's up to you. Add the basil stalks, and simmer the sauce nice and gently for around 15 minutes, then add the cream.
- While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta. Cook according to the package instructions until it is soft but still holding its shape, then drain it, 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 of olive oil and move it around so it becomes almost dressed with the water and oil.
- At this point add the lovely tomato sauce to the pasta. By now the eggplant will have cooked into a creamy tomatoey pulp, which is just yum yum yum! (Jamie's words) Season carefully to taste with salt and pepper. Take the pan to the table, tear up the mozzarella and the fresh basil, and fold these in nicely for 30 seconds. Then very quickly serve into bowls. By the time your guests start to eat, the mozzarella will have started to melt and will be stringy and gorgeous and really milky-tasting. Just lovely with the tomatoes and eggplant. Serve at the table with a block of Parmesan cheese and a grater so that everyone can help themselves.
Nutrition Facts : Calories 483.1, Fat 15, SaturatedFat 7.7, Cholesterol 103.7, Sodium 237.4, Carbohydrate 68.2, Fiber 7.2, Sugar 8.7, Protein 20.8
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Lashay Wilborn
[email protected]I love the addition of mozzarella cheese. It adds a nice touch of creaminess to the dish.
Ayob maly
[email protected]This recipe is a great way to use up leftover eggplant. I always have a few eggplants in my fridge, so this recipe is a lifesaver.
aamir pervaiz
[email protected]I'm always looking for new and exciting pasta recipes. This one definitely fits the bill! The combination of flavors is amazing.
Light House Entertainment
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
All birds and finch hobby no 1
[email protected]I'll definitely be making this dish again. It's a keeper!
jennifer milson
[email protected]Overall, this was a good recipe. I would recommend it to others.
Dark kid_gaming
[email protected]The eggplant was a bit undercooked for my liking. I think I'll cook it for a few minutes longer next time.
Moon
[email protected]This dish was a bit too sweet for my taste. I think I'll try it again with less sugar.
Binda Bhujel
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked perfectly and the sauce was amazing.
Damyesh Khumar
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of fresh basil.
Ivan Gonzalez
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the flavors. The mozzarella added a nice touch of creaminess.
m rana cutton Channels.
[email protected]Followed the recipe exactly and it turned out great! The sauce was flavorful and the eggplant was cooked perfectly. My family loved it.
Tesha Bae
[email protected]This rigatoni dish was a hit! The combination of sweet tomatoes, eggplant, and mozzarella was perfect. I especially loved the crispy eggplant. Will definitely be making this again.