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Eggplant Rigatoni

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Eggplant Rigatoni

with mozzarella and parmesan

Informations supplémentaires
40 min. | 501 kcal | easy | One pot, Spicy, Vegetarian, Even better the next day | Printable version
1. Setup Preheat the oven to 400 ° F. Bring a pot of salted water to a boil. Cut the eggplant into cubes. Chop the onion, the garlic and the basil.
2. Cook the eggplants Spread the eggplant on a sheet pan covered with baking paper. Drizzle with olive oil. Season with salt and pepper and bake for 10-12 minutes.
3. Cook the pasta In the pot of boiling water, add the pasta. Cook 10-12 minutes until tender. Before draining, keep 1/3 2P | 1/2 3P cup of the pasta cooking water. Drain and reserve.
4. Make the sauce Heat a drizzle of oil over medium high heat in an ovensafe skillet. Cook the onion 2-3 minutes. Add the garlic, the chopped basil, the chili flakes to taste and the diced tomatoes. Season with salt and pepper and simmer for 4-5 minutes.
5. Assemble and bake in the oven Add the pasta to the pan of sauce with the eggplant pieces and the pasta cooking water. Adjust salt and pepper to taste. Garnish with the mozzarella cheese and parmesan cheese. Bake in the oven for 12-15 minutes. If you don't have an ovenproof skillet, transfer everything to a baking dish.
6. Plate your dish Serve the eggplant and cheese pasta. Bon appetit!
180gRigatoni
1unitEggplant(s)
0.5unitYellow Onion(s)
2unitGarlic Clove(s)
1unitDiced Tomatoes
3gChili Flakes
80gMozzarella
45gGrana Padano Cheese
1unitBasil
What you need Pot, baking dish, oven safe pan.
501 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 63g
21%
fat 18g
28%
cholesterol 53mg
18%
fiber 13g
52%
protein 27g
saturated 9g
45%
sodium 856mg
36%
sugar 11g
trans 0g