Rigatoni with Eggplant Puree

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Warming Up Winter

Rated: 4 stars out of 5Rate itRead users' reviews (77)

RECIPE
COMMENTS & REVIEWS(77)

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
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
recipe Rigatoni with Eggplant Puree
Michele Avon, OH 08-22-2009
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So yummy!
Rated: 5 stars out of 5

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.Read more
recipe Rigatoni with Eggplant Puree
barbara seattle, WA 02-22-2009
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too much pasta, too little sauce
Rated: 2 stars out of 5

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.Read more
recipe Rigatoni with Eggplant Puree
Georgia Cumberland, MD 01-07-2009
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Subtle Flavors--Not Bad
Rated: 3 stars out of 5

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. Read more
recipe Rigatoni with Eggplant Puree
Anna Charlotte, NC 12-29-2008
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Very Good!!
Rated: 5 stars out of 5

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.Read more