Print Recipe
Eggplant Marinara with Rigatoni Yum
Eggplant Marinara with Rigatoni
Course noodles pasta
Cuisine Italian
Prep Time
10 minutes

Cook Time
60 minutes
Servings
serving
Ingredients
  • 1 pound Rigatoni
  • 1 Eggplant – large
  • 1 pint Grape Cherry / tomoatoes
  • 1 Red onion – small, chopped fine
  • 3 cloves Garlic , minced
  • 2 tsps Balsamic vinegar
  • 1 cup tomatoes Crushed
  • ½ cup Basil – chopped
  • Parmesan Cheese – as needed
  • to taste Salt Pepper and
Course noodles pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 pound Rigatoni
  • 1 Eggplant – large
  • 1 pint Grape Cherry / tomoatoes
  • 1 Red onion – small, chopped fine
  • 3 cloves Garlic , minced
  • 2 tsps Balsamic vinegar
  • 1 cup tomatoes Crushed
  • ½ cup Basil – chopped
  • Parmesan Cheese – as needed
  • to taste Salt Pepper and
Eggplant Marinara with Rigatoni
Instructions
  1. Preheat oven to 400°F.
  2. Cut eggplants in half, drizzle with a little olive oil and a sprinkle of salt and pepper. Place eggplants on a baking sheet and transfer to the oven for about 45 minutes, until tender and golden brown. (While this is happening I fed the baby).
  3. When the eggplants are almost half way through (around the 20-25 minute mark), scatter the tomatoes (sprinkled with olive oil and salt & pepper) on the same baking sheet.
  4. By the time eggplant is completely roasted, tomatoes would burst and get juicy & sweet. Remove from the oven and let cool.
  5. When cool enough to handle, scoop the flesh out of the eggplant and mash with a fork. Mash the tomatoes also.
  6. Heat 1 tbsp olive oil in a large skillet, sauté onions and garlic till they turn light and transparent.
  7. Add canned crushed tomatoes, eggplant, roasted tomatoes, balsamic vinegar, salt and pepper and cook on medium flame for about 10-15 mins. Stir in basil at the end.
  8. In the meantime cook pasta according to package directions and serve hot with the eggplant sauce sprinkled generously with Parmesan cheese and hearty bread.
Recipe Notes

The sauce gets even better the next day and is just yummy on sandwiches as spread. YUMMO!!!

Share this Recipe
Powered by WP Ultimate Recipe