Rigatoni pasta with eggplant

Rigatoni with Eggplant - Rigatoni Melanzana


Ingredients for 2-3 portions:

1 package rigatoni pasta,
2 cups of this pasta sauce,
2 tablespoons olive oil,
1 medium eggplant, diced and most of the seeds removed,
1 tablespoon chopped fresh basil,
2 garlic cloves, chopped,
1 small onion, chopped,
2 oz. dry white wine,
some freshly chopped parsley,
salt and pepper to taste.


1. Heat the olive oil in a large frying pan and saute the eggplant, onion and garlic for about 5 minutes.

2. Deglaze with the white wine and add the pasta sauce and fresh basil.

3. Cook the sauce for about 10 minutes over low heat.

4. In the meantime, boil the rigatoni according to the package instruction, usually about 12 minutes or 9 minutes for al-dente.

5. Strain the boiled rigatoni and toss them in the pan with the eggplant sauce.

6. Serve the rigatoni pasta immediately and sprinkle it with some freshly chopped parsley on top.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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