RIGATONI WITH ITALIAN EGGPLANT
Provided by Food Network
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
- Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
- Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.
BAKED RIGATONI WITH EGGPLANT AND SAUSAGE
I got this recipe from the Food Network. It is Tyler Florence's. It was SO delicious and easy. Everyone loved it and it is a nice take-off on baked rigatoni/ziti. My kids loved it, too.
Provided by LizP5885
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat for the pasta.
- Oil a 9x13 pan with olive oil.
- Heat a 3 Tbsp of olive oil in a large skillet over medium-high heat.
- Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
- Turn the heat down to medium.
- Add 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
- Add another 3 Tbsp olive oil to the skillet, then the onion and garlic, and cook for 3 to 4 minutes, until translucent.
- Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
- Add the rigatoni to the boiling pasta water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
- Preheat the oven to 450°F.
- Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water.
- Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula until combined.
- Dust with the Parmigiano and drizzle with olive oil. Bake for 15 minutes.
- Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 689.8, Fat 35.3, SaturatedFat 15.9, Cholesterol 135.4, Sodium 1296.7, Carbohydrate 55.1, Fiber 5.9, Sugar 7.5, Protein 38.3
RIGATONI WITH EGGPLANT AND FRESH MOZZARELLA
Detroit Free Press 12/1/2013
Provided by Jason Koch @jstone13007
Categories Pasta
Number Of Ingredients 7
Steps:
- Cut eggplant and mozzarella into 1/2-inch cubes. Bring a large pot of water to a boil and cook pasta until al dente, about 12 minutes, stirring often. Meanwhile, heat oil in a large skillet over medium-high heat. Sauté eggplant until it softens and starts to brown, about 2 minutes. Carefully add marinara sauce, cover and reduce heat to low.
- Simmer 2-3 minutes, until sauce is hot and eggplant is almost tender. Move off heart and keep covered. Drain pasta and return to pot, off heat.
- Add eggplant mixture and toss to coat pasta. Add diced mozzarella and toss again. Divide among serving bowls and sprinkle with basil.
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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RIGATONI WITH TOMATOES, EGGPLANT, AND MOZZARELLA
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- Trim both ends of the eggplant and slice the eggplant into 1/2-inch-thick slices. Chop the slices into 1/2-inch dice. (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.)
- Place a large saucepan over medium heat and drizzle in 4 to 5 tablespoons olive oil. When the oil is hot, add the eggplant and as soon as it hits the pan stir with a spoon so the pieces become delicately coated with the oil on all sides and not soaked on just a single side. Cook, stirring occasionally, for 7 or 8 minutes.
- Add the garlic and onion and cook, still stirring occasionally, until they take on a little color. Add the tomatoes and vinegar, stir them around, and season with salt and pepper. At this point, if you want to give the dish a little heat you could add some chopped fresh or crumbled dried chille, but that’s up to you. Add the basil sprigs and simmer the sauce nice and gently for about 15 minutes. By this time the eggplant will have cooked into a creamy, tomatoe-y pulp, which is just yum yum yum! If desired, fish out the basil sprigs. Stir in the cream.
- Meanwhile, while the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, or until it’s soft but still holding its shape. Drain the pasta, 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 olive oil and move it around so it becomes sorta dressed with the water and oil.
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