Rigatoni with Italian Eggplant Recipe

Name: Rigatoni with Italian Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 cups chopped onions; 3 cloves garlic, minced; 4 cups Italian eggplant, diced to 1/2-inch pieces; 1 (14 1/2-ounce) can whole peeled tomatoes, undrained; 2/3 cup red wine; 2 tablespoons tomato paste; 1 1/2 teaspoons sugar; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary, crumbled; Salt and freshly ground pepper, to taste; 1 pound dry rigatoni; Grated Romano cheese, to finish

Servings: persons

2 tablespoons olive oil
1 1/2 cups chopped onions
3 cloves garlic, minced
4 cups Italian eggplant, diced to 1/2-inch pieces
1 (14 1/2-ounce) can whole peeled tomatoes, undrained
2/3 cup red wine
2 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
Salt and freshly ground pepper, to taste
1 pound dry rigatoni
Grated Romano cheese, to finish

1
Heat olive oil in a 3 quart saucepan over medium-high heat.
2
Add onions and garlic.
3
Cook, stirring until softened, about 2 minutes.
4
Add the eggplant and cook.
5
Continue stirring until softened, about 3 more minutes.
6
Add tomatoes, with liquid, breaking them up with the back of spoon.
7
Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper.
8
Bring to a boil.
9
Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
10
Bring large pot of salted water to a rolling boil.
11
Cook pasta until al dente; drain.
12
Toss pasta with sauce in pan over medium heat for about 2 minutes.
13
Serve on a large platter and top with grated Romano cheese.

183

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 cups chopped onions, 3 cloves garlic, minced, 4 cups Italian eggplant, diced to 1/2-inch pieces, and more.

Yes, Rigatoni with Italian Eggplant 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 Italian Eggplant

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