In honor of my dad’s birthday: rainbows sometimes appear when and where you least expect them.
This delicious, fast, and easy recipe is from Lidia’s Italy. Check out some of her other recipes here.
I modified the recipe a tad, mostly by using basil instead of fresh mint. I will try it sometime with mint, which I’m sure must give it a very different twist, but I will vouch for the basil. It was yummy. I’d also like to try the ricotta salata instead of the usual Parmesan cheese.
This dish tasted great as leftovers, too. 🙂
Rigatoni with Sautéed Eggplant and Tomatoes
• 12 ounces (5 1/2 cups) rigatoni (I used penne)
• 3 tablespoons olive oil
• 1 medium eggplant, cut into 1/2-inch pieces
• kosher salt and pepper
• 3 cloves garlic, thinly sliced
• 1 pint grape or cherry tomatoes, halved
• 1/4 cup fresh mint, torn (I used basil)
• 1/2 cup grated ricotta salata or Parmesan
1. Cook the rigatoni according to the package directions. Drain.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
3. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.
4. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.
5. Add the drained rigatoni and mint and toss. Divide among bowls and top with the ricotta salata or Parmesan.