RIGATONI WITH SWEET TOMATOES, EGGPLANT AND MOZZARELLA
Make and share this Rigatoni With Sweet Tomatoes, Eggplant and Mozzarella recipe from Food.com.
Provided by Flowerfairy
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove both ends of the eggplant and slice it into ½ inch slices, then slice these across and finely dice into ½ inch cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness, but I don't really do this unless I'm dealing with a seedy, bitter eggplant. This dish is really best made using a firm silky one.
- Now put a large saucepan on the heat and drizzle in 4 to 5 tablespoons of extra virgin olive oil. When it's hot, add the cubes of eggplant, and as soon as they hit the pan, stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 or 8 minutes on a medium heat. Then add the garlic and onion. When they have a little color, add the canned tomatoes and the balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you wanted to give the dish a little heat you could add some chopped fresh or crumbled dried chilli, but that's up to you. Add the basil stalks, and simmer the sauce nice and gently for around 15 minutes, then add the cream.
- While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta. Cook according to the package instructions until it is soft but still holding its shape, then drain it, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle of olive oil and move it around so it becomes almost dressed with the water and oil.
- At this point add the lovely tomato sauce to the pasta. By now the eggplant will have cooked into a creamy tomatoey pulp, which is just yum yum yum! (Jamie's words) Season carefully to taste with salt and pepper. Take the pan to the table, tear up the mozzarella and the fresh basil, and fold these in nicely for 30 seconds. Then very quickly serve into bowls. By the time your guests start to eat, the mozzarella will have started to melt and will be stringy and gorgeous and really milky-tasting. Just lovely with the tomatoes and eggplant. Serve at the table with a block of Parmesan cheese and a grater so that everyone can help themselves.
Nutrition Facts : Calories 483.1, Fat 15, SaturatedFat 7.7, Cholesterol 103.7, Sodium 237.4, Carbohydrate 68.2, Fiber 7.2, Sugar 8.7, Protein 20.8
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John King
[email protected]I can't wait to try this recipe! It looks so delicious.
Bubba Whittington
[email protected]This dish is a great make-ahead meal. It's also easy to freeze for later.
Adan Abdallah
[email protected]I love the simplicity of this dish. It's a great way to showcase fresh, seasonal ingredients.
Mathusan Mathusan
[email protected]This dish is a great way to use up leftover eggplant. It's also a great vegetarian option.
Alaina Nichols
[email protected]This is one of my favorite pasta dishes. It's so flavorful and satisfying. I love the way the eggplant and tomatoes melt in my mouth.
hayden reddy
[email protected]I've made this dish several times and it's always a crowd-pleaser. The combination of flavors and textures is just perfect. I highly recommend it!
Anita Patrick
[email protected]This dish is so easy to make and it's absolutely delicious. I love the way the sweetness of the tomatoes pairs with the savory eggplant and mozzarella. It's a perfect meal for a weeknight dinner.
Veralullaby
[email protected]I'm not a big fan of eggplant, but I decided to try this recipe anyway. I was pleasantly surprised! The eggplant was cooked perfectly and the combination of flavors was amazing. I'll definitely be making this again.
Eshyam Zainah
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the flavors and how well the ingredients complemented each other. I highly recommend this recipe.
Ashrif Adeel
[email protected]This dish was a hit with my family! The eggplant was tender and flavorful, the tomatoes were sweet and juicy, and the mozzarella added a creamy richness. I will definitely be making this again.