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Rigatoni with Eggplant Puree Recipe

Rigatoni with Eggplant Puree

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (135)

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Average Rating:

Total Reviews: 136

Showing 51-60 of 136

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  • on March 04, 2010

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    This is a wonderful recipe I have been making for a long time, mum and I enjoy cooking this in the kitchen.

    It's wonderful, the texture is really nice with the pine nuts. Mmmm. I'm making this tonight and really can't wait.

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  • on March 04, 2010

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    My daughter and I were watching this episode; she wanted to try eggplant so off to the store I went... made it tonight and OMG!!! This is SO DELICIOUS!!!

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  • on February 21, 2010

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    I saw Giada do this today and have lots of fresh eggplant and tomatoes from the garden at the moment. I added a hot chili (Naga - also from the garden instead of the pepper flakes. I left out the fresh mint...next time I might try with basil. The sauce was very thick and needed a bit of pasta water. Very delicious.

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  • on February 16, 2010

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    My family are not great vegetable eaters, so this recipe is a wonderful way to introduce eggplant to out diet. Can't seem to get enough! Very easy, non stressful sauce to make after a hectic day at work.

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  • on February 09, 2010

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    Wow, this is soooo good. I roasted the eggplant and tomatoes with 5 cloves of garlic (minced and tossed all together with olive oil and plenty of salt. The garlic was so fragrant while roasting. I only needed to roast for about 25 minutes, and the veggies were super soft. The sauce was really thick after I pureed it, but good that way! I substituted the mint for basil. After pureeing, I added the Parmesan and some pepper, and mixed it all together with rotini (I didn't have rigatoni. The rotini was great because it held the sauce well in its rolls. I forgot the red pepper flakes and pine nuts, but didn't miss them. My two year old and I devoured it! This is a unique, delicious and filling vegetarian dish.

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  • on February 09, 2010

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    I followed the recipe to a t but I found it really boring. I think I will put some spaghetti sauce in to spruce it up. Maybe some spinach and mushrooms

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  • on January 30, 2010

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    Our whole family enjoyed this dish! The only substitution I made was using fresh basil instead of fresh mint (since I had some on hand that would have gone to waste! Really smooth and rich flavor, without any one thing overpowering anything else...and it's a great way to introduce kids to eggplant!

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  • on December 16, 2009

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    I made the recipe with some changes. Along with the eggplant I used an onion, and green pepper. I couldn't imagine it without at least an onion! I seasoned the vegetables with dried Italian seasoning along with the salt, pepper, and red pepper flakes. When I pureed the veggies, I didn't need the extra pasta water, because I thought it was a good constiency. I like it a little more chunky anyway and didn't want it watered down.I thought this was so delicious and healthy too since the sauce is only vegetables! I will definitely make this again, and you can play around with the veggies to suit your taste.

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  • on December 01, 2009

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    Perfect the way it is written. Only suggestion would be set aside a small amount of the cooked eggplant/tomatos before mashing. Use to top each serving for added decoration and a bit more texture. Also a dash of red pepper for those liking a bolder taste works well.

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  • on November 10, 2009

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    I make this recipe a lot! I think a big key to success is adding pasta water to the "sauce". I add more red pepper flakes to make it have more kick.

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