Rigatoni with Eggplant Puree

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Warming Up Winter

Rated: 4 stars out of 5Rate itRead users' reviews (81)

RECIPE
COMMENTS & REVIEWS(81)

Cook Time:
40 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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Ingredients

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red

pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

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Comments & Reviews

recipe Rigatoni with Eggplant Puree
bonnie richland center, WI 02-09-2010
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pasta
Rated: 3 stars out of 5

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 mushroomsRead more
recipe Rigatoni with Eggplant Puree
Margaret Eugene, OR 01-30-2010
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Hearty Vegetarian Pasta-and easy too!
Rated: 5 stars out of 5

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!Read more
recipe Rigatoni with Eggplant Puree
Noelle Beecher, IL 12-16-2009
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Delicious with some changes
Rated: 5 stars out of 5

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. Read more
recipe Rigatoni with Eggplant Puree
Elaine St. Charles, IL 12-01-2009
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Easy, Yummy, Healthy
Rated: 5 stars out of 5

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.Read more
recipe Rigatoni with Eggplant Puree
ANNE Denver, CO 11-10-2009
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One of my tried and true recipes
Rated: 5 stars out of 5

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.Read more
recipe Rigatoni with Eggplant Puree
KATHERINE Darien, IL 10-18-2009
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A little bitter for my tastes
Rated: 3 stars out of 5

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.Read more