Pasta and eggplant
Rigatoni in a rich tomato and aubergine sauce with celery
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: Cook 13 oz rigatoni pasta in boiling salted water as the packet says, usually 12–14 minutes, and drain.
13 minStep 2: Heat ¼ cup olive oil in a large saucepan over a medium heat. Add 1 onion, 5 ½ oz celery sticks and 1 clove garlic and sauté for 5 minutes until tender.
5 minStep 3: Add 2 tbsp brandy (if using) and cook, stirring, until it evaporates, about 1 minute.
1 minStep 4: Add 10 ½ oz eggplant (aubergine) and cook, stirring often, for 8–10 minutes until tender.
10 minStep 5: Stir in 2 ½ cups tomato puree, 5 oz tomato paste, ½ cup water and ½ tsp salt. Cook for about 10 minutes until the sauce thickens.
10 minStep 6: Put the pasta in a bowl with half of the eggplant sauce and toss gently to combine.
Step 7: Divide the pasta among serving plates and top each with the remaining sauce and ⅞ oz cheddar cheese. A mix of gruyère, cheddar and parmesan makes it even tastier.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 16 g
- Carbs
- 87 g
- Fat
- 18 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pasta and eggplant take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of celery sticks?
- Fennel, same weight.
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