Rigatoni with Eggplant and Peppers

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Rigatoni with Eggplant and Peppers calories by ingredient
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Number of Servings: 8


    •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.

TAGS:  Fish | Dinner | Fish Dinner |

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