Rigatoni Mediterranean

Submitted by KLHquilts

"From the July 2007 issue of Cooking Light."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 8

ingredients

• 1 lb rigatoni pasta (uncooked)
• 1⁄4 cup olive oil, divided
• 5 1⁄2 cups eggplants, diced and peeled (about 1 large)
• 1 large zucchini
• 2 cups sweet onions, thinly sliced (about 1 large onion)
• 3⁄4 cup scallion, thinly sliced
• 1⁄4 cup fresh basil, chopped
• 1 teaspoon italian seasoning
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 (28 ounce) can crushed tomatoes, undrained
• 8 ounces part-skim mozzarella cheese, shredded
• 1⁄2 cup parmesan cheese, fresh and grated

directions

1. Preheat oven to 350.
2. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan and saute about 6 minutes, or until lightly browned. Drain on a paper towel.
4. Heat remaining 2 tablespoons of oil in a pan over medium heat. Add garlic to pan and and cook no more than 30 seconds, stirring constantly. Add onion, zucchini, and scallions to pan. Cook about 6 minutes or until tender, stirring occasionally.
5. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil. Cover, reduce heat, and simer about 15 minutes.
6. Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer to a 13x9" baking dish coated with cooking spray.
7. Sprinkle evenly with Parmesan. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.

Reviews

[cmavia]

Pretty tasty dish, I liked it. The recipe doesnt say how much zucchini to put in, so I just tossed in whatever frozen I had around and it was fine.

 

[katie in the UP]

This is a fabulous recipe! Easy with wonderful flavors! I chopped up the scallions and put them to the side more for garnish...when cleaning up the kitchen I found them...forgot to use them! I also used fresh oregano (it looked good in the garden!) I also used fresh mozza...so I didn't need to uncover and bake the final 5 minutes. Thank you for a wonderful pasta meal!