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Rigatoni With Eggplant & Olive Sauce Recipe
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Unpeeled eggplant||1 Large, cut into 3/4 inch cubes|
|Onions||3 Medium, coarsely chopped|
|Garlic||3 Clove (15 gm), minced / pressed|
|Green pepper||1 Large, seeded and cut into strips|
|Italian style tomatoes||2 Can (20 oz)|
|Dry basil||1 Tablespoon|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Canned ripe olives||6 Ounce, drained (1 Small Can)|
|Sliced pimentos||1 Can (10 oz), drained|
|Rigatoni/Large shell macaroni||1 Pound|
|Grated parmesan cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4035 Calories from Fat 1522
% Daily Value*
Total Fat 172 g265.3%
Saturated Fat 39.5 g197.4%
Trans Fat 0 g
Cholesterol 109.8 mg36.6%
Sodium 5355.4 mg223.1%
Total Carbohydrates 495 g165%
Dietary Fiber 64.3 g257%
Sugars 89.3 g
Protein 129 g257.4%
Vitamin A 196% Vitamin C 657.4%
Calcium 249.3% Iron 157.4%
*Based on a 2000 Calorie diet
Cook, covered, stirring often, until eggplant is very soft and lightly browned .
Add garlic and green pepper and cook, stirring, for 2 more minutes.
Stir in tomatoes (break up with a spoon) and their liquid, sugar, and basil.
Cover and simmer, stirring occasionally, for 15 minutes.
Add parsley, olives, and pimentos; simmer, uncovered, stirring often, until sauce thickens .
Meanwhile cook rigatoni according to package directions; drain well and turn onto a deep platter.
Season eggplant mixture to taste with salt and pepper, then spoon over rigatoni; sprinkle with 1/4cup of the cheese.
Pass remaining cheese to sprinkle over individual servings.