March 02, 2021
Rated 5 stars by 1 users
Pasta is what is for Dinner!
Gabrielle Corcos and Debi Mazur
I absolutely love eggplant. What could be better during the Lenten season (or any season, really) than Rigatoni with Eggplant and Tomato Sauce? To make it even better, this recipe is based on one by Gabriele Corcos and Debi Mazur, one of my favorite chef couples. I know I am infatuated with many chefs! This recipe would be great when eggplant is in season or fresh from the garden.
3 tablespoons of Olive Oils)
1 small red onion diced
Small Pinch red pepper flakes
2-24 oz jars of Marina’s Italian Tomato Sauce
2 tablespoons of salt (I did not use this much) I would say flavor to taste.
Freshly ground pepper
1 medium eggplant sliced into thin rounds (with skins on)
1 bay leaves
1 pound of Rigatoni
Fresh basil leaves
Parmigiano Reggiano for serving
Preheat a gas grill. Slice the eggplant into rounds and sprinkle with salt and pepper. Drizzle with olive oil and place on the hot grill.
Grill the eggplant on both sides and cook until done.
Transfer to a plate
Add the oil to a heavy bottomed pan and heat up. Add the red onion and saute until soft. Don’t let them brown. Add the red pepper flakes and cook until fragrant.
Add the 2 jars of Marina’s Tomato Sauce and simmer for about 20 minutes
Slice the Eggplant into smaller bite size pieces and add to the sauce with the bay leaves
Bring a pot of water to a boil and add the rigatoni. Once the rigatoni is cooked, add to the sauce. Remove the bay leaves before serving.
Serve with basil and grated Parmigiano Reggiano cheese.
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