Rigatoni with Eggplant and Fresh Mozzarella

Rigatoni With Eggplant And Fresh Mozzarella

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Jason Koch


Detroit Free Press 12/1/2013


☆☆☆☆☆ 0 votes

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

How to Make Rigatoni with Eggplant and Fresh Mozzarella


  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.

Printable Recipe Card

About Rigatoni with Eggplant and Fresh Mozzarella

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

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