Rigatoni with Creamy Eggplant and Mozzarella

Rigatoni with Creamy Eggplant and Mozzarella
Rigatoni with Creamy Eggplant and Mozzarellan is a vegetarian main course. One portion of this dish contains roughly 20g of protein, 22g of fat, and a total of 556 calories. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of buffalo mozzarella, basil leaves, japanese eggplant, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 12 minutes.

Instructions

1
Watch how to make this recipe.
2
Bring a large pot of heavily salted water to a boil over high heat.
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3
Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers, add the onion and garlic and cook until just softened.
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4
Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes.
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EggplantEggplant
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5
Remove half eggplant mixture and reserve.
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6
Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
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7
Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.
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8
Drain pasta and return to the pot off the heat.
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9
Pour sauce over top and stir until well coated.
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10
Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften.
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BasilBasil
11
Serve immediately.

Equipment

DifficultyNormal
Ready In12 m.
Servings6
Health Score36
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