Rigatoni with Eggplant and Peppers
- Number of Servings: 8
Ingredients
•4 cloves garlic•1 large onion, diced•½ cup extra virgin olive oil•18 oz. canned plum tomatoes•½ cup chicken broth•Salt, pepper, oregano, red pepper & fresh basil to taste.•2 Anaheim peppers, sliced & cut•3 whole eggplants, sliced ¾” thick•½ cu grated Parmesan cheese•1 lb. rigatoni pasta, cooked al dente
•Sauté garlic & shallots in ¼ cup olive oil until golden brown. Add in tomatoes & broth & bring to a boil. Season to taste. Simmer 20 minutes.
•Puree sauce through a food mill.
•Season eggplant with salt & pepper & drizzle with olive oil. Grill under broiler until golden brown on both sides & tender. Cut into 1” cubes.
•Sprinkle eggplant with Parmesan cheese and place under broiler to toast cheese. Remove & set aside.
•Sauté the sliced hot peppers in olive oil until golden brown. Stir into sauce.
•Toss together pasta, sauce & ½ the eggplant. Plate the pasta & top with remaining toasted eggplant.
Number of Servings: 8
Recipe submitted by SparkPeople user LCACOVEAN.
•Puree sauce through a food mill.
•Season eggplant with salt & pepper & drizzle with olive oil. Grill under broiler until golden brown on both sides & tender. Cut into 1” cubes.
•Sprinkle eggplant with Parmesan cheese and place under broiler to toast cheese. Remove & set aside.
•Sauté the sliced hot peppers in olive oil until golden brown. Stir into sauce.
•Toss together pasta, sauce & ½ the eggplant. Plate the pasta & top with remaining toasted eggplant.
Number of Servings: 8
Recipe submitted by SparkPeople user LCACOVEAN.
Nutritional Info Amount Per Serving
- Calories: 331.1
- Total Fat: 10.1 g
- Cholesterol: 2.6 mg
- Sodium: 189.0 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 8.4 g
- Protein: 13.4 g
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