Photo: Rigatoni with Eggplant Puree Recipe
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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By luv2operate
Anderson, IN
on February 12, 2013
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This recipe was easy to make, but I have to say that mine didn't look appetizing like Giada's did on the TV show! My husband was leery, but loved it! I omitted the mint, and opted for fresh basil. I couldn't get past the idea of mint in my pasta.
By sabber
North Carolina
on January 12, 2013
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This was surprisingly good. I'm Italian and pasta and eggplant are kitchen staples so I knew this was a safe dish to make for friends. I was concerned that the eggplant would make the sauce bitter but peeling it and then sweating it (peel, cut in cubes then put in a colander and liberally salt it for about an hour; rinse well before using before roasting eliminated all bitterness. I quartered a medium onion and roasted that with the other veggies. Used fresh basil and oregano instead of the mint. Also added a bit more red pepper and four of us ate the whole thing. It's very easy to make so I definitely would do again.
By Tricia Lamantia
Columbus, OH
on June 29, 2012
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This recipe was so simple and super delicious! Used about 2T of dried oregano instead of the mint and mixed it in with the veggies while they were roasting. May scale back on the red pepper next time because it definitely had a kick to it! My imersion blender did a great job of pureeing the veggies and I highly recommend one if you dont own one :- The sauce pairs well with a whole grain noodle. Overall, quick and easy meal with little prep work that will become a staple in our home.
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