Rigatoni With Eggplant And Fresh Mozzarella Recipe

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Rigatoni with Eggplant and Fresh Mozzarella

Jason Koch


Detroit Free Press 12/1/2013

pinch tips: Perfect Pasta Every Time


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Stove Top


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

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.
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.
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