RIGATONI WITH TOMATO, EGGPLANT, & RED PEPPERS
This sauce goes well with a tubular pasta, such as rigatoni, or a long pasta, such as spaghetti. It benefits from slower cooking, becoming a rich sauce that is delicious accompanied by a leafy green salad. From The Classic Vegetarian Cookbook.
Provided by Enjolinfam
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally.
- Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm.
- Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check.
- Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil.
- Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.
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K. E. Davis-Choon
[email protected]I love the combination of flavors in this dish. It's so flavorful and satisfying.
Jahanzaib Brohi
[email protected]This is one of my favorite pasta dishes. It's so easy to make and it's always delicious.
mina secic
[email protected]I've made this dish several times and it's always a hit.
Junior Wen
[email protected]This dish is a great way to get your kids to eat vegetables.
Kopila Thapa
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but it's so flavorful.
Lucky Avinash
[email protected]This is a great recipe for a vegetarian or vegan meal.
Senethemba Sinethemba
[email protected]I made this dish with gluten-free pasta and it was just as delicious.
Maryam Asif
[email protected]This dish is so versatile. You can add any vegetables you like or have on hand.
Ollie Worrall
[email protected]I love the addition of red peppers to this dish. It gives it a nice sweetness and crunch.
Smash LCP
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover eggplant.
Bertha Cooks
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
DI Nicon BMS
[email protected]This dish is so flavorful and satisfying. I love the combination of eggplant, red peppers, and tomatoes.
Nash Lawrence
[email protected]I've made this dish several times and it's always a crowd-pleaser. The combination of flavors is just perfect.
NR Nurul Islam
[email protected]This is one of my favorite pasta dishes. It's so easy to make and it's always delicious.
Sushma Sunar
[email protected]I made this dish last night and it was a hit with my family. The red peppers added a nice sweetness to the dish and the eggplant was so tender.
ram Dhami
[email protected]This dish was amazing! The flavors were so well-balanced and the eggplant was cooked perfectly. I will definitely be making this again.