Baked Rigatoni With Zucchini and Eggplant
Ready In: 1 hr 50 mins
Serves: 6-8
Ingredients
- 1 lb rigatoni pasta
- 1 (28 ounce) can Italian tomatoes
- 1⁄2 cup vegetable oil
- 1 large eggplant, cut into approx. 1/3-inch dice
- 1⁄4 cup extra virgin olive oil
- 1 garlic clove, finely chopped
- 2 large zucchini, halved and sliced
- 1 medium onion, thinly sliced
- 1⁄4 cup basil leaves, chopped
- 1 teaspoon dried oregano
- salt
- fresh ground black pepper
- 8 ounces mozzarella cheese, shredded
- 1⁄2 cup freshly grated parmesan cheese
Directions
- Preheat the oven to 350°F.
- Cook the rigatoni in a large pot of salted water, stirring occsasionally, until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot while preparing the sauce.
- Puree the tomatoes with their juices in a blender or food processor and remove the seeds by passing the puree through a fine strainer placed over the bowl.
- In a large non-stick skillet, heat the vegetable oil over medium-high heat.Add half of the eggplant and cook, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove eggplant and place on paper towels to drain excess oil. Repeat procedure with remaining eggplant.
- Remove vegetable oil from skillet and add the olive oil. Over medium heat, saute the garlic until fragrant, about 30 seconds. Add the zucchini and onion and saute' for 6 minutes.
- Add the tomato puree, basil, and oregano. Simmer over medium heat until sauce is reduced, about 15 minutes. Stir in eggplant and season`with salt and pepper.
- Fold eggplant and zucchini sauce into the rigatoni along with mozzarella and reserved cooking water.
- Transfer the pasta to a 9x13-inch baking dish. Sprinkle Parmesan cheese evenly over the top. Bake until heated through, about 15 minutes.
- Serve the pasta piping hot.
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