in Italy

Rigatoni with glazed eggplant

updated

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Ingredients for 4 servings:

  • 500 g rigatoni or other larger pasta
  • 3 tbsp butter or margarine
  • 2 tbsp beetroot
  • 2 eggplant(s)
  • 500 g tomatoes, ripe (alternatively one can)
  • Sea salt and pepper, black
  • basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

is very quick and worth it

Prepare pasta according to the package instructions. If using fresh tomatoes for this recipe, simply add them to the boiling pasta water for 8 seconds. Then rinse, peel, and dice. Wash and dice the eggplant. Melt the butter in a heavy-bottomed pot or skillet (ideally cast iron). Add the beetroot and stir well. Add the eggplant cubes and continue stirring. Only when they are really soft and no longer squeak between your teeth when bitten into, stir in the tomatoes. Season with sea salt, pepper, and basil. Fold in the cooked pasta and serve immediately.

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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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