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Rigatoni with Eggplant Puree Recipe

Rigatoni with Eggplant Puree

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (135)

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Average Rating:

Total Reviews: 135

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  • 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.

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  • 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.

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  • 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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  • on June 11, 2012

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    We liked the sauce but I think it was not enough for an entire pound of pasta. I saw the show where she made it and I did it the way Giada did: I put the sauce in the pasta bowl first and skimmed out the pasta on top of it until I thought there was enough. I used the remaining pasta water in bits to make it saucier as she says but I didn't want to dilute the flavor too much. I might have had a slightly smaller eggplant than she contemplated. I will definitely make it again and use the mint as we can get that here in Jordan. My husband spontaneously praised it and this is a good way to get him to eat more vegetarian meals.

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  • on April 12, 2012

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    always looking for a light pasta dish...this was very good. i substituted the mint leaves with pesto sauce.....loved it!!!! will definitely be making it again.

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  • on March 25, 2012

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    I thought this recipe was delicious. The real test will be if my carnivore of a boyfriend likes it : The only difference I would make is adding less red pepper. It is a bit too spicy for my tastes with a full teaspoon. I also substituted fresh basil for the mint because it is what I had at the house. Overall, good recipe :

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  • on February 29, 2012

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    This is a fabulous and healthy sauce!! My 12 year old said it was the best sauce he's ever eaten and had a big second helping!! I used some of the leftover on baguettes for a bruschetta type of appetizer and it was delicious! I do recommend taking the skin off the eggplant for a smoother taste.

    Anyone who said this is bland did something wrong...I used both the mint and some fresh basil and the exact amount of red pepper in the recipe....I will make this again and again in various forms....

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  • on February 14, 2012

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    Honestly, one of the best eggplant recipes I've ever eaten. Simple, inexpensive, and like other users said the puree is perfect over chicken, beef, or pasta! And yes, go liberal with the cheese. So versitle and delicious!

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  • on January 12, 2012

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    This is one of my very favorite things! I make it all the time. I even use the eggplant puree (sans the red pepper flakes for homemade baby food. Make sure to be generous with the red pepper flakes and the parmesan.

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  • on December 28, 2011

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    Very tasty. Was unsure about using mint with the rest of the flavors, but it worked nicely.

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