"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rigatoni with Sauteed Eggplant and Tomatoes Recipe

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This recipe for Rigatoni with Sauteed Eggplant and Tomatoes, by , is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moira Hyland
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound dried rigatoni
3 tablespoons olive oil
1 medium eggplant, cut into 1/2 inch dice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
1/4 cup fresh mint, torn
1/2 cup grated ricotta salata or Parmesan

Directions:
Directions:
Cook the rigatoni according to the package directions. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant, season with the salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes. Add the drained rigatoni and mint and toss. Divide among individual bowls and top with the ricotta salata or Parmesan.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25

 

 

 

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