Photo: Rigatoni with Creamy Eggplant and Mozzarella Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 4 medium garlic cloves, thinly sliced (about 1 tablespoon)
- 2 medium Japanese eggplant, medium dice (about 4 cups)
- 1 (15-ounce) container crushed tomatoes
- 1/4 cup heavy cream
- 1/2 cup loosely packed thinly sliced fresh basil leaves
- 1 pound rigatoni or penne rigate
- 8 ounces buffalo mozzarella, small dice
Directions
Bring a large pot of heavily salted water to a boil over high heat.
Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers, add the onion and garlic and cook until just softened. Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes. Remove half eggplant mixture and reserve.
Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.
Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well coated. Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften. Serve immediately.
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By Feliciaemmons
on December 13, 2012
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Yum! So good. I added lots of salt and pepper, also a little extra sauce and cream. It was perfect. I will definitely be making this one again!
By cchen7
New York, NY
on December 29, 2010
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It was a snowy day, and lacking groceries, I tantalized myself by watching Food TV. This episode of Ask Aida came one and *lightbulb*, I have enough stuff to cobble together a version of this recipe. I used zucchini, diced tomatoes, dried basil, and an attempt at baschamel sauce since I didn't have cream. I did follow the rest of the ingredients and the recipe techniques. It hit the spot on a wintery night and would make again.
By megan452_13081651
Tacoma, 87
on August 17, 2010
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I've made this recipe many times with many different vegetables and it's always wonderful. Every time I make it for guests I get requests for the recipe. Instead of a can of crushed tomatoes, I once used a can of tomatoes with green chiles by accident and have been using them ever since. The recipe is great as it is but is really nice with some extra spice. Some reviewers have recommended using a larger can of tomatoes to make more of a sauce, but I really like the recipe as it is; there's no need to drown the pasta in sauce!
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