Rigatoni with Eggplant Puree

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I cooked this recipe as stated. The eggplant gave the sauce a bitter flavor that I didn't like. It wasn't so bad that I wouldn't make it again, but next time I would salt and sweat the eggplant to try and remove the bitterness before baking.

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I love this recipe. My husband is not a huge fan of eggplant, but since it is not obvious in sauce, he gobbles it up! I have made this numerous times. It's really a great recipe because you don't have to be exact. I usually make it with a medium eggplant and 2 pints of grape tomatoes. If you feel the eggplant is too bitter you can peel it first. I add more crushed red pepper to make it spicer and more garlic. I roast for a bit longer under a lower heat. It will all depend on your oven. Make sure you use enough olive oil so it doesn't stick to the pan. I also use basil instead of mint. You have to use the pasta water to thin out the sauce. This is important and so are the pine nuts. They should be toasted. I do like the sauce thinner and not a ton. So I usually freeze extra to make 2 meals. All in all, super great and very easy.

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I only added about 10 oz of the pasta, because I could tell there wouldn't be enough sauce to flavor it. I think it would be better with the roasted vegetables not pureed, as the sauce seemed gummy. Had to add a lot of extra parmesan for flavor.

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This is a very mildly flavored dish. The mint does add a nice touch. My family likes it, but I like a bolder taste. It's certainly a healthful dish, though, particularly with whole wheat rigatoni.

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This was very easy and tasty! I added a green pepper to my roasting pan and pureed it along with the garlic and eggplant. I also used basil instead of mint and it was WONDERFUL! We used the left over puree as a dip with crackers. I'll definitely make it again.

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This recipe was great! instead of pureeing it I left everything the way it was after it roasted( chopped the garlic though and tossed it with the pasta, amazing!! Highly recomend it!

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This puree may be bland but the red pepper gave it the kick it needed. I loved it! The next time I make it, I will add more garlic. So far I haven't tried a Giada recipe that I didn't like!

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This is so easy, healthy and delicious. Thank you Giada!

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This recipe is easy to make but rather tasteless. If I were to make it again I would add Italian sausage to give it some flavor.

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I watched Giada make this a couple of weeks ago and thought it looked super easy. I made it according to her recipe and was not impressed. I refrigerated the left overs and started over the next day for lunch. I started with a tbsp of white wine in a skillet, and a garlic clove with a tsp of butter. Let the garlic brown with the butter and wine and then throw in a serving of the pasta. Stir every few seconds for about 4 or 5 minutes and it's 10 times better than the original recipe.