Rigatoni with Eggplant Puree

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After reading the reviews, I made a few changes to the recipe and it was EXCELLENT. I added a splash of red wine and red wine vinegar to the puree mixture and I thinned out the puree using chicken stock instead of the starch water. Also I did a 50/50 mix of mint and basil. We loved it!

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I made it with whole wheat rotini, and basil instead of mint... and i loved it. It made the house smell so good and i thought the flavor was fantastic. I did add about 1/2 an onion. I can't wait to make it again!

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It is comfort food without the fat.

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They say never try a new receipt on guests. Well, I was so taken by Giada's presentation on Sat., Jan. 12th, I decided to prepare this tonight for my sister and brother-in-law, adult nephew and his roommate. It was a tremendous success. If you watch Giada's reaction at the tasting part of the segment, that was our reaction. It is an easy receipt. The flavors come together nicely. I would say that if you prefer foods not too picante, scale back the pepperoncino, you can always add. We also added a dallop of ricotta cheese to each plate portion.
It is another beautiful receipt from Giada, and it makes a wonderful presentation. Thanks Giada!!!(should you read this

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I had already bought the ingredients for this dish when I read the negative reviews. I took some of the advice given and only used 1/4 tsp of red pepper flakes and used basil instead of mint. I was amazed at how delicious this dish was & my three-year-old daughter even liked it. I wound up eating so much of the puree on its own, there almost wasn't enough left for the pound of pasta. I will not only make this recipe again, but will make the roasted vegetable puree and put it on toast.

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I was very disappointed after making this recipe at the nondescript flavor. I admit I left out the mint but I don't feel that the mint could have resurrected the taste.

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We loved it just as it was written. It was a little to spicy for my 8 year old, but the rest of the family loved it. It's new & different. I might put half the red pepper flakes another time so my youngest will eat it too.

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This was a somewhat disappointing recipe. Too much red pepper flakes, it overpowered the gentle flavor of the eggplant. I changed the recipe to the following, and had excellent results. Omit the red pepper flakes. Add 1/2 red onion diced and 1 red pepper diced, roast as instructed. It was amazing!

Margie, Studio City, Ca.,

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I made this for my husband, and I had to doctor the sauce with more raw tomatoes, balsamic vinegar and ketchup (gasp to concentrate the flavors. Next time I would use tomato paste and a good bit of red wine vinegar.

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This was easy to make and tasted even better than we thought it would -- two thumbs up and five stars!!