Rigatoni With Eggplant And Pureed Tomatoes Recipe
Ingredients
3/4 lb. rigatoni pasta (wide tube)
1/2 cup olive oil
12 oz. eggplant, cut into cubes
28-oz. can tomatoes, with juice (preferably Italian)
Salt and pepper
1/2 cup Parmesan cheese
2 tbsp. chopped basil (1 1/2 tsp. dry)
Directions
Cook in boiling water until firm to the bite (al dente).
Drain in cold water and set aside.
Mean while, prepare sauce.
Heat in large skillet.
Saute until eggplant becomes golden, approx.5 minutes.
Puree and add to eggplant.
Add to taste and let simmer approx.15-20 minutes.
Add pasta to sauce, toss well.
Drain in cold water and set aside.
Mean while, prepare sauce.
Heat in large skillet.
Saute until eggplant becomes golden, approx.5 minutes.
Puree and add to eggplant.
Add to taste and let simmer approx.15-20 minutes.
Add pasta to sauce, toss well.
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