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RECIPE
12 INGREDIENTS9 STEPS1HR

Sicilian Tomato and Eggplant Rigatoni

4.0
2 Ratings
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This recipe combines eggplant and sweet cherry tomatoes in a pasta that’s light, simple, and really flavorful.

1HR

Total Time
LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Ingredients
US / METRIC
Servings:
4
Serves 4
2
Small  Eggplants
1 1/2 lbs total
1/2 cup
Golden Raisins
1/3 cup
Sherry Vinegar
4 cloves
Small  Garlic , peeled, crushed
1/2 tsp
Anchovy Paste
1/2 tsp
Crushed Red Pepper Flakes
4 cups
Cherry Tomatoes , divided
2 pints
1 lb
Rigatoni
1/3 cup
Pine Nuts
1/3 cup
to taste
Extra-Virgin Olive Oil
to taste
Kosher Salt and Freshly Ground Black Pepper
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Nutrition Per Serving
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CALORIES
586
FAT
14.7 g
PROTEIN
33.4 g
CARBS
94.9 g

Author's Notes

The sauce can be made several hours in advance and brought back to a simmer just before you plan to cook the pasta.

Directions

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Step 1
Prepare a charcoal grill with a single layer of hot coals, set a gas grill to medium-high heat, or heat a stovetop grill pan over medium-high heat.
Step 2
Cut the Eggplant (2) into slices. Brush the eggplant slices generously with Extra-Virgin Olive Oil (to taste), sprinkle with Kosher Salt and Freshly Ground Black Pepper (to taste), and grill for 3-5 minutes on each side, until charred and cooked through.
Step 3
Flip the eggplant slices and grill on the other side for 3-5 minutes. After charred, set aside to cool. Once the eggplant has cooled, cut each slice into bite sized pieces.
Step 4
Meanwhile, make the sauce: In a small sauté pan, combine the Golden Raisins (1/2 cup) and Sherry Vinegar (1/3 cup) and cook over low heat until the vinegar has completely evaporated, about 10 minutes. Set aside.
Step 5
In a large sauté pan, heat 1/3 cup of Extra-Virgin Olive Oil (to taste), along with the Garlic (4 clove), Anchovy Paste (1/2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Salt (1 Tbsp), and Cherry Tomato (3 cup).
Step 6
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the tomatoes have burst and are starting to break down.
Step 7
Add the remaining Cherry Tomato (1 cup), along with the vinegar raisins, and cook for 5 more minutes, until the final cup of tomatoes are just beginning to burst. Remove from the heat and stir in the eggplant.
Step 8
Cook the Rigatoni (1 pound) in a large pot of boiling salted water according to the directions on the package. Drain and pour the pasta into a large bowl.
Step 9
Add the sauce and toss well. Add the Pine Nuts (1/3 cup) and Italian Flat-Leaf Parsley (1/3 cup). Sprinkle with salt, and serve warm or at room temperature. Enjoy!

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Nutrition Per Serving
Calories
586
% Daily Value*
Fat
14.7 g
19%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.6 mg
0%
Carbohydrates
94.9 g
35%
Fiber
21.5 g
77%
Sugars
29.7 g
--
Protein
33.4 g
67%
Sodium
232.7 mg
10%
Vitamin D
--
--
Calcium
159.5 mg
12%
Iron
13.4 mg
74%
Potassium
324.7 mg
7%
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