Baked Rigatoni with Zucchini and Eggplant

Name: Baked Rigatoni with Zucchini and Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters torn basil leaves; 794 grams peeled Italian tomatoes; 1 large eggplant, cut into 1/3-inch dice; 1 garlic clove, finely chopped; 59 milliliters extra-virgin olive oil; 1 medium onion, thinly sliced; 1 teaspoon dried oregano; 57 grams 1/2 cup freshly grated Parmesan cheese; 454 grams rigatoni; 4 servings Salt and freshly ground pepper; 227 grams mozzarella, shredded; 118 milliliters vegetable oil; 2 larges zucchini, halved lengthwise and sliced crosswise 1/3 inch thick

You can never have too many main course recipes, so give Baked Rigatoni with Zucchini and Eggplant a try. One portion of this dish contains approximately 38g of protein, 60g of fat, and a total of 1123 calories. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have torn basil leaves, olive oil, garlic clove, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 35

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Oven

Cook the rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente.

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Rigatoni

Water

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Pot

Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot while preparing the sauce.

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Pasta

Sauce

Water

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Pot

Puree the tomatoes with their juices in a blender or food processor. Pass the puree through a fine sieve set over a bowl to remove the seeds.

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Tomato

Seeds

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Food Processor

Blender

Sieve

Bowl

Heat 1/4 cup of the vegetable oil in a large nonstick skillet. Line a large plate with paper towels.

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Vegetable Oil

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Paper Towels

Frying Pan

Add half of the eggplant to the skillet and cook over moderately high heat, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, transfer the eggplant to the plate to drain. Repeat with the remaining eggplant and vegetable oil and add to the first batch of eggplant. Discard the oil in the skillet.

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Cooking Oil

Eggplant

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Slotted Spoon

Frying Pan

Heat the olive oil in the same skillet used to cook the eggplant.

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Olive Oil

Eggplant

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Frying Pan

Add the garlic and cook over moderate heat, stirring occasionally, until fragrant, about 30 seconds.

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Garlic

Add the zucchini and onion and cook over high heat, stirring often, until slightly softened, about 6 minutes.

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Zucchini

Onion

Add the tomato puree, basil and oregano and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes. Stir in the eggplant and season with salt and pepper.

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Salt And Pepper