Rigatoni With Eggplant, Tomato And Ricotta Recipe
Servings: 4
Ingredients
- 1 lb rigatoni
- Â Â (or possibly other large tubular pasta)
- 2 x onions
- 2 sm eggplants - (abt 2 lbs)
- 1/4 c. extra virgin olive oil
- 1 tsp salt plus more if needed
- 1 c. water - (to 1 1/2)
- 2 can whole tomatoes - (16 ounce ea) including juice
- 2 lrg garlic cloves chopped
- 1/4 c. minced fresh basil leaves
- 1/4 c. grated Parmesan
- 1/2 c. ricotta
Directions
- Fill a 5-qt kettle 3/4 full with salted water and bring to a boil for pasta.
- Chop onions and cut eggplants into 1-inch cubes. In a large deep heavy skillet, heat oil over moderately-high heat till warm but not smoking and cook onion, stirring occasionally, till softened. Add in eggplant and salt and cook, stirring frequently, till eggplant is lightly browned.
- Add in 1 c. water to eggplant mix and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 c. at a time, if mix becomes dry. Cook till eggplant is tender, about 10 min. Add in tomatoes with juice and simmer, stirring vigorously to break up tomatoes, for about 5 min, or possibly till mix has a sauce-like consistency. Stir in garlic and basil and season with salt to taste and add in Parmesan.
- While sauce is simmering, cook pasta in boiling water till al dente and drain well in a colander. Add in pasta to sauce and toss to coat. Divide pasta between 4 bowls and serve with dollops of ricotta on top.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 610g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 176 | 54% |
| Total Fat 19.96g | 25% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 328mg | 14% |
| Potassium 1108mg | 32% |
| Total Carbs 30.09g | 8% |
| Dietary Fiber 13.8g | 46% |
| Sugars 12.8g | 9% |
| Protein 11.68g | 19% |
