Rigatoni With Eggplant Puree
Photo © Deb Perelman
- 1 small eggplant, cut into 1-inch cubes
- 1 pint cherry tomatoes
- 3 cloves garlic, whole
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1/4 cup toasted pine nuts
- 1 pound rigatoni pasta
- 1/4 cup torn fresh mint leaves
- 3 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmesan
- Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)
- This recipe is vegetarian
- Produce
- Cherry tomatoes (1 pint)
- Eggplant, small (1)
- Garlic, whole (3 cloves)
- Mint, fresh leaves (1/4 cup)
- Pine nuts, toasted (1/4 cup)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Olive oil (3 tablespoons)
- Olive oil, extra-virgin (3 tablespoons)
- Red pepper flakes (1 teaspoon)
- Salt (1 teaspoon)
- Pasta & Grains
- Rigatoni pasta (1 pound)
- Drinks
- Balsamic or red wine vinegar or freshly-squeezed lemon juice (1 Glug)
- Dairy
- Parmesan, grated (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 29, 2008 (5 years ago).
33 people saved this recipe.
