Rigatoni with Eggplant, Tomato, and Ricotta Recipe

Name: Rigatoni with Eggplant, Tomato, and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound rigatoni or other large tubular pasta; 1 onion; 1 small eggplant (about 1 pound); 1 large garlic clove; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 to 1 cup water; a 16-ounce can whole tomatoes including juice; 2 tablespoons chopped fresh basil leaves; 1/4 cup ricotta

Servings: persons

1/2 pound rigatoni or other large tubular pasta
1 onion
1 small eggplant (about 1 pound)
1 large garlic clove
2 tablespoons olive oil
1/2 teaspoon salt
1/2 to 1 cup water
a 16-ounce can whole tomatoes including juice
2 tablespoons chopped fresh basil leaves
1/4 cup ricotta

1
Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.
2
Chop onion and cut eggplant into 1-inch cubes.
3
Mince garlic.
4
In a large deep heavy skillet heat oil over moderately high heat until hot but not smoking and saute onion, stirring occasionally, until softened.
5
Add eggplant and salt and saute, stirring frequently, until eggplant is lightly browned.
6
Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes.
7
Add tomatoes with juice and simmer, stirring vigorously to break up tomatoes, 5 minutes, or until mixture has a sauce-like consistency.
8
Stir in garlic and basil and season with salt.
9
While sauce is simmering, cook pasta in boiling water until al dente and drain well in a colander.
10
Add pasta to sauce and toss to coat.
11
Divide pasta between 2 bowls and serve with dollops of ricotta on top.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound rigatoni or other large tubular pasta, 1 onion, 1 small eggplant (about 1 pound), 1 large garlic clove, and more.

Yes, Rigatoni with Eggplant, Tomato, and Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni with Eggplant, Tomato, and Ricotta

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