in Recipes

Rigatoni with eggplant

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Ingredients for 4 servings:

  • 500g rigatoni
  • 1 clove(s) garlic
  • 2 eggplant(s)
  • 4 tomatoes
  • 1 onion(s)
  • 100 g crème fraîche
  • 3 tbsp oil
  • Parmesan
  • Salt
  • Pepper, freshly ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and wash the eggplants, halve them lengthwise, and slice them. Peel and chop the onion and garlic. Peel and dice the tomatoes. Cook the pasta according to the instructions. Heat oil in a pan and sauté the onions and garlic. Add the eggplant and tomatoes and continue sautéing for about 10 minutes. Add the well-drained pasta and stir in the crème fraîche. Season with salt and pepper and sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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