Recipe courtesy of Acqua Al 2

Rigatoni with Italian Eggplant

  • Total: 1 hr 12 min
  • Prep: 12 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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2 tablespoons olive oil

1 1/2 cups chopped onions

3 cloves garlic, minced

4 cups Italian eggplant, diced to 1/2-inch pieces

1 (14 1/2-ounce) can whole peeled tomatoes, undrained

2/3 cup red wine

2 tablespoons tomato paste

1 1/2 teaspoons sugar

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary, crumbled

Salt and freshly ground pepper, to taste

1 pound dry rigatoni

Grated Romano cheese, to finish


  1. Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
  2. Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
  3. Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.
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