Rigatoni With Tomato, Eggplant, & Red Peppers

Rigatoni With Tomato, Eggplant, & Red Peppers created by Chickee

This sauce goes well with a tubular pasta, such as rigatoni, or a long pasta, such as spaghetti. It benefits from slower cooking, becoming a rich sauce that is delicious accompanied by a leafy green salad. From The Classic Vegetarian Cookbook.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally.
  • Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm.
  • Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check.
  • Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil.
  • Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.
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RECIPE MADE WITH LOVE BY

@Enjolinfam
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@Enjolinfam
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"This sauce goes well with a tubular pasta, such as rigatoni, or a long pasta, such as spaghetti. It benefits from slower cooking, becoming a rich sauce that is delicious accompanied by a leafy green salad. From The Classic Vegetarian Cookbook."
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  1. Lisa  C.
    Chilli will spice it up
    Reply
  2. SandwichQueen
    This was a delicious topping for our spaghetti noodles. I got everything cooking then left it on a very low temperature (tended by my son's occasional stirring) while I went to do yoga. I let it simmer for about 1-1/2 hours and the eggplant just melted in our mouths! Like others, I added other spices: oregano, a dash of crushed red pepper, italian seasoning, some garlic powder (because the garlic alone wasn't enough for me), and a touch of honey to cut the acidity. Thanks!
    Reply
  3. renalesk
    A good, easy, healthy recipe. Thanks! I used 4-5 cloves of garlic, and would use a small onion next time. Otherwise, perfect.
    Reply
  4. kemerald
    This recipe is wonderful! My husband and I really enjoyed a great tasting meal with out any meat. LOL I did add a few extra spices to my own dish. Some that I love to cook with. We will be adding this recipe to our monthly menus. Thanks a bunch.
    Reply
  5. Chickee
    Rigatoni With Tomato, Eggplant, & Red Peppers Created by Chickee
    Reply
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