Componata with Rigatoni Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Onions | 2 Cup (16 tbs), thinly sliced | |
| Garlic | 4 Clove (5gm) | |
| Eggplant | 2 Cup (16 tbs), cubed | |
| Tomatoes | 1 1/2 Cup (16 tbs), chopped | |
| Zucchini | 1 1/2 Cup (16 tbs), thinly sliced | |
| Sweet red pepper | 1 To taste | |
| Mushrooms | 1 Cup (16 tbs), thinly sliced | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Basil | 1 Teaspoon, dried | |
| Oregano | 1/2 Teaspoon, dried | |
| Sage | 1/4 Teaspoon, dried | |
| Thyme | 1/4 Teaspoon, dried | |
| Hot-pepper sauce - 1/4 teaspoon | ||
| Rigatoni | 8 Ounce | |
| Sapsago or Parmesan cheese - 1/3 cup, grated | ||
Directions
MAKING
1. In a large pot of boiling water, cook the rigatoni until tender.
2. Drain and transfer to a large serving platter.
3. In a 6-quart pot over medium heat, heat the oil and sauté the onions
4. Cook for about 10 minutes or until onions are soft and translucent.
5. Add the garlic and cook for about a minute.
6. Add the eggplant, tomatoes, zucchini, peppers, mushrooms, parsley, basil, oregano, sage, thyme, and hot-pepper sauce.
7. Cover and cook over medium-low heat for about 10 minutes, or until the vegetables have released their natural juices.
8. Raise the heat to medium and cook, uncovered, for 15 to 20 minutes, or until the vegetables are soft.
SERVING
9. In a serving plate, arrange the rigatoni.
10. Top with the vegetables and sprinkle with the cheese and serve.
1. In a large pot of boiling water, cook the rigatoni until tender.
2. Drain and transfer to a large serving platter.
3. In a 6-quart pot over medium heat, heat the oil and sauté the onions
4. Cook for about 10 minutes or until onions are soft and translucent.
5. Add the garlic and cook for about a minute.
6. Add the eggplant, tomatoes, zucchini, peppers, mushrooms, parsley, basil, oregano, sage, thyme, and hot-pepper sauce.
7. Cover and cook over medium-low heat for about 10 minutes, or until the vegetables have released their natural juices.
8. Raise the heat to medium and cook, uncovered, for 15 to 20 minutes, or until the vegetables are soft.
SERVING
9. In a serving plate, arrange the rigatoni.
10. Top with the vegetables and sprinkle with the cheese and serve.
Chef
