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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

RIGATONI WITH EGGPLANT, TOMATO & BASIL Recipe

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This recipe for RIGATONI WITH EGGPLANT, TOMATO & BASIL is from The Ragoni Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. ripe plum tomatoes
2 tbs. plus 1/3 c. olive oil
1/2 c. chopped onion
1 large clove garlic, minced
2 tbs. fresh basil, chopped
1/2 lb. eggplant, cut into 1/4 inch rounds
2 tbs. sea salt
1 tbs. flour
2 c. freshly grated Fontina cheese
3 tbs. freshly grated Parmesan cheese
8 oz. rigatoni, cooked per package instructions
Directions:
Directions:
Prepare eggplant - peel and slice into 1/4 inch rounds. Lightly salt slices, place in a colander and let stand for 1/2 hour. Meanwhile, blanch, peel, seed, and roughly chop tomatoes. In a medium/large saucepan, heat 2 tbs. olive oil. Saute onion and garlic until onion is soft. Add the tomatoes & basil. Cover, simmer for 30 minutes or until thickened. Heat 1/3. c. olive oil in large pan & when good and hot, flour eggplant slices and fry for 5-7 minutes or until done. Remove eggplant and drain. Once drained, add eggplant and rigatoni to tomato mixture. Once combined, place in large serving bowl and add Fontina and Parmesan cheeses.

 

 

 

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