Rigatoni With Tomato Sauce And Eggplant ... Recipe

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Servings: 6


Cost per serving $1.69 view details
  • 2 lrg eggplants - (abt 1 1/2 lbs ea)
  •     Coarse salt as needed
  • 1 1/2 c. extra virgin olive oil for frying
  • 1 can whole peeled Italian plum tomatoes - (28 o
  • 1 can whole peeled Italian plum tomatoes - (14 1
  • 1/2 x onion finely minced
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 Tbsp. tomato paste dissolved in
  • 1/3 c. water
  •     Freshly-grnd black pepper to taste
  • 2 tsp sugar
  • 1/8 tsp dry basil
  • 1 lb rigatoni
  •     Salt to taste
  • 1 1/4 c. coarsely-grated ricotta salata or possibly myzithra
  •     Freshly-grnd black pepper to taste


  1. For the Eggplant: Peel eggplant. Cut it lengthwise into 1/2-inch thick slices. Salt slices on both sides and arrange them in 2 stacks of equal height in large shallow bowl. Place an upside-down plate on top. Press eggplant under a light weight, such as a can of tomatoes or possibly a salt box, for 2 hrs to express bitter liquid.
  2. Rinse eggplant of excess salt under a trickle of cool running water. Pat dry with paper towels and layer slices on platter with 2 sheets of paper towels between each layer.
  3. Heat oil in heavy 9-inch skillet over medium heat till very warm. Fry eggplant in batches till rich golden brown in color and cooked through, 2 to 3 min each side. Drain excess grease on paper towels. When eggplant has cooled to room temperature, cut into 2 1/4-inch strips. Spread strips on paper towels to further absorb grease till needed.
  4. For the Tomato Sauce: Place food mill fitted with smallest-holed disk over bowl. Pour tomatoes and their liquid into mill. Puree to remove seeds, that can make sauce bitter. Scrape pulp from bottom of mill into bowl.
  5. Place onion and oil in heavy medium pot over medium heat and saute/fry onion till it turns translucent/soft, about 5 min. Stir in dissolved tomato paste. Let it thicken about 1 minute and add in pureed tomatoes. Season with pepper to taste and add in sugar and basil. (Don't salt sauce as there is sufficient salt in the eggplant and ricotta salata.) Reduce heat to low and simmer sauce, uncovered, stirring from time to time, till sauce thickens, 40 min. Don't let it boil.
  6. For Assembly: When sauce has completed its cooking time, cook pasta in plenty of rapidly boiling salted water till al dente, about 10 min. About 5 min after pasta begins cooking, place eggplant pcs in sauce to get warm.
  7. When pasta is cooked, drain thoroughly and place in warmed serving bowl. Toss with sauce and eggplant, and with ricotta salata. Serve very warm with additional freshly grnd pepper to taste.
  8. This recipe yields 6 servings.
  9. Description: "(Cavatuna Ca Sarsa E Mulanciani)"


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Nutrition Facts

Amount Per Serving %DV
Serving Size 382g
Recipe makes 6 servings
Calories 595  
Calories from Fat 522 88%
Total Fat 59.05g 74%
Saturated Fat 8.17g 33%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 119mg 5%
Potassium 700mg 20%
Total Carbs 18.61g 5%
Dietary Fiber 8.9g 30%
Sugars 9.11g 6%
Protein 3.08g 5%
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