Rigatoni With Eggplant And Fresh Mozzarella Recipe

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Rigatoni with Eggplant and Fresh Mozzarella

Jason Koch

By
@jstone13007

Detroit Free Press 12/1/2013


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Rating:

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Serves:

4

Method:

Stove Top

Ingredients

1 small
eggplant, peeled or unpeeled
4 oz
fresh mozzarella
12 oz
rigatoni, ziti, or penne
3 Tbsp
olive oil
24 oz
marinara sauce
salt and pepper, to taste
1-2 Tbsp
fresh basil, chopped

Directions Step-By-Step

1
Cut eggplant and mozzarella into 1/2-inch cubes. Bring a large pot of water to a boil and cook pasta until al dente, about 12 minutes, stirring often. Meanwhile, heat oil in a large skillet over medium-high heat. Sauté eggplant until it softens and starts to brown, about 2 minutes. Carefully add marinara sauce, cover and reduce heat to low.
2
Simmer 2-3 minutes, until sauce is hot and eggplant is almost tender. Move off heart and keep covered. Drain pasta and return to pot, off heat.
3
Add eggplant mixture and toss to coat pasta. Add diced mozzarella and toss again. Divide among serving bowls and sprinkle with basil.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy