Return to Italian Main Recipes

 

Rustick Sicilian Rigatoni with Eggplant and Fresh Mozzarella

4 star rating
 

Add a Photo

Submitted by: RobynCav

 

A tomato sauce made with fresh cherry tomatoes is cooked with cubed eggplant, onion, and garlic. Fresh mozzarella cubes, shreds of basil, and grated cheese are added to the sauce just before it's served over rigatoni pasta.
 

Ingredients

  • Tomato Sauce:
  • 1/4 cup extra-virgin olive oil
  • 2 small (3/4 pound each) eggplants, stem removed, not peeled, chopped
  • 1 onion, chopped
  • 5 garlic cloves, minced
  • 1 pint cherry tomatoes, crushed
  • Salt and freshly ground black pepper
  • 1 pound fresh mozzarella, chopped
  • Extra-virgin olive oil
  • 1 pound dried Rigatoni
  • Salt
  • 1/2 cup freshly grated Pecorino cheese, plus extra for serving
  • Handful fresh basil leaves, cut in a chiffonade

Save Recipe

Interact

 
Method

Tomato sauce: Heat the oil in a large saucepan over medium heat. Add the eggplant and cook, stirring, for 7 to 10 minutes. Add onion and garlic and cook until the vegetables are softened but not browned. Add the cherry tomatoes, crushing them in your hand to break them up. Season with salt and pepper. Cook until the sauce is warmed through. Toss with fresh mozzarella just before adding to pasta. While sauce is cooking; bring a large pot of salted water to a boil for the pasta. Drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Add the drained rigatoni to sauce; stir to coat. Add the 1/2 cup cheese, basil, and a little drizzle of oil; toss gently. Serve immediately.

 

Notes: The eggplant becomes sweet when sauteed with the skin on; try it you'll like it.

 

Number of Servings: 6-8

 

Submitted by: RobynCav ()

 

Advertisement