Ratatouille Riggies: Eggplant Marinara with Rigatoni and Zucchini
INGREDIENTS
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1 pound small, firm eggplant
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1/4 cup extra-virgin olive oil (EVOO ), plus more for drizzling
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Salt and black pepper
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1 pound whole wheat or whole grain rigatoni rigate or other short-cut rigate pasta
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2 small, firm zucchini (about 1 pound), thinly sliced
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Flour, for coating
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3 large cloves garlic, grated or chopped
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1 onion, finely chopped
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A couple of sprigs rosemary, finely chopped, or a healthy teaspoon dried leaves
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A few sprigs thyme, finely chopped, or a scant teaspoon dried leaves
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About 1 cup chicken or vegetable stock
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1 large roasted red pepper
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2 tablespoons tomato paste
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1 28 ounce can plum tomatoes in puree
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Crushed red pepper (optional)
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A handful fresh basil, chopped or torn
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A handful fresh parsley, chopped
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Parmigiano-reggiano cheese, for grating and passing around the table
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