Rigatoni with Eggplant Puree

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After reading other reviews, I made some adjustments to suit my family's taste buds. I roasted assorted vegetables, including the eggplant and tomatoes. I added some yellow squash, leeks, onion, mushrooms, and zucchini. I upped the garlic, and reduced the black and red peppers, and olive oil. I roasted the mixture in batches and let it all come to room temperature in a covered bowl. Later when I cooked the pasta, I added the Parmesan, basil, 1 T. olive oil, and maybe 3/4 C. of the pasta water. I used my immersion blender to chop the vegetables and pured it over pasta, which warm it all up. It was an instant hint with my family and guests. I will definitely try this again, since it was all finished today!!

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Saw this recipe on tv and thought it looked easy and good. After reading the reviews I used five cloves of garlic, eye balled salt and substituted basil for mint. Came out GREAT!! Will make this for my Christmas dinner for my girlfriends. Using real Parmesan makes all the difference as well...red pepper flakes helped add a little kick as well.

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Easy recipe to make. I did follow other suggestions and added an onion, bell pepper, extra garlic and extra salt. Didn't have mint, so I added fresh parsley and dried italian seasoning blend. Husband and I liked it although the flavors are very subtle. I did use the full teaspoon of red pepper flakes and the heat was perfect. Next time I make this I would add sundried tomato sausage for the extra something we thought was missing. Overall though, a healthy, cheap, easy recipe that can be tweaked to fit your own personal tastes.

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I'm not real great at Italian recipes but I wanted to try this roasting technique. I found it easy, and light tasting. Pretty easy when you want something substantial without meat. My daughter liked it to.

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This was an easy delicious and very flavorful dish. The chili flakes gave the sauce a nice kick.

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The best part of this recipe is the pine nuts. The rest is pretty boring, although it gets a little better if you let it sit for a day or so to let the flavors come out more.

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not one of my favorites....not enough flavor. not one of Giada's best

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I opted for basil instead of mint. Everyone loved it and raved about it's flavor.

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I usually LOVE Giada's recipes, but I have to agree with the folks who said this was bland. I followed the recipe exactly, and while the pasta was cooking, I tasted it. It was so, so, bland. I added a bit of splenda sugar, a small amount of red wine, and extra parmesan. This definitely helped. And don't take out the pine nuts! They are the only thing that makes this recipe palatable.

The good thing: a very healthy serving of veggies!!

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I rated this a five star because it's so easy to prepare and the flavor is exceptional. Cooked eggplant can taste slimey but because these vegetables are roasted and then processed, you get a palatable consistency - almost like a warm salsa.