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Rigatoni with Eggplant Puree

Photo: 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
  • 1 teaspoon red pepper flakes
  • 1/4 cup toasted pine nuts
  • 1 pound rigatoni pasta
  • 1/4 cup torn fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup grated Parmesan
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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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Newest Ratings and Reviews

Read all 7 reviews

  • 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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  • on August 27, 2012

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    I love this easy sauce! I made it exactly as written but I like some of the suggestions also given in the reviews. My family, who refuse to eat eggplant, will eat this sauce. I think you could serve this as a dip or over chicken with melted cheese. Lots of options and flavors make this a wonderful change up from traditional marinara.

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  • on February 11, 2012

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    I made sum adjustments and it ended up really inexpensive,lots of food and tasted great! I used half cup of can tomato pree in the blender with the roasted eggplant(a whole one,a roasted carrot,one roasted garlic clove,then pureed all together til smooth,adding a little more tomato puree as needed til smooth. Add a tablespoon of kosher salt and a tablespoon of olive oil to the puree while pureeing.Pour over whole wheat boiled pasta of your choice with a little of the pasta water.It was great tasting just like this but to kick it up I sprignled sum romano cheese on top,put in the oven for 10 mins,then tried it-great! The eggplant puree is very useful ans sweet savory versatile vegetarian friendly sauce.

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