Rigatoni by Norma

By LisaMK

This recipe was taken from Wine Spectator and was served tapas' style at a wine tasting. It turned out great and was a hit! We served it with meatballs which enhanced the flavor even more. This recipe is a keeper! We made slight modifications. Serves 6 full size or roughly 12 for tapas' style.

Ingredients

• 5 tbs evoo
• 2 garlic cloves, minced
• 5 c cherry tomatoes, roughly 1 3/4 lbs, quartered
• 1 fresh bunch basil, leaves torn and destemmed
• 1 tsp dried oregano
• 4 japanese eggplants, roughly 3/4 lb
• canola oil
• 3 tsp thyme, chopped
• 1 lb rigatoni
• 3 tbs grated parmesan cheese (more for topping)
• 2 tbs fresh mozzarella
• salt and pepper
• fresh basil leaves for garnish

Details

Servings 6
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

In large saucepan, add 4 tbs evoo and garlic, cook over medium-high until garlic has a golden color. Add tomatoes, basil and oregano, and cook for 10 mins. Season with salt, ad remove with heat. Reserve.

Preheat oven to 450 degrees. Peel eggplants with peeler and reserve the skin. Cut the eggplants in half lengthwise, place on a sheet, coat with canola oil and thyme, and season with salt. Cover w/aluminum foil and bake for 20 mins.or until eggplants are soft. Remove from oven and place effplant and remaining olive oil in a blender and process until smooth. Reserve.

Julienne the skin on a diagonal 2 inches long. In a large heavy-bottomed pan, heat 1/4 inch of canola oil over medium-high heat. Fry the skins in to oil until crispy, then remove with slotted spoon and place on a paper-lined plate. Reserve.

Bring large pot of salted water to a boil and cook the pasta according to the package. Strain and toss with the tomato sauce and parmesan cheese. Top each serving with mozzarella, 1 tbs eggplant puree and crispy skins.
Garnish with chopped basil and serve.