Rigatoni with Eggplant Puree

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 medium eggplant, cut into 1-inch cubes
  • 1 pint cherry tomatoes
  • 3 cloves garlic, whole
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
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Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

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5

Newest Ratings and Reviews

Read all 9 reviews

  • on December 13, 2013

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    This is a great vegetarian pasta dish. I like spicy food so next time I think I'll add an additional 1/2 tsp or so of the pepper flakes. It's a keeper.

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  • on December 09, 2013

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    A very good vegetarian recipe. I love the pine nuts on the pasta it makes a big difference. I reserved some pasta water, I use and add a little when I reheat the left over. And it works. I garnished the pasta with minced mint. It's lovely.

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  • on September 03, 2012

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    I have made this recipe many times now and my wife and I both enjoy it. It is pretty simple and can be a meal by itself or used as a side dish. My wife usually doesn't like eggplant as often as I do, but always enjoys this dish. You can also make extra puree and use as topping for pizza or flatbread instead of your regular pizza sauce.

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