Rigatoni with eggplant, tomatoes and fresh mozzarella

Yield: 4 servings

Measure Ingredient
8 \N Plum tomatoes, peeled, cored diced
8 ounces Fresh mozzarella cheese -- chopped
1 \N To 2 cups Diced eggplant
1 cup Extra virgin olive oil
2 smalls Bunches fresh basil --
\N \N Chopped tomatoes washed
1 \N To 2 cloves Garlic -- peeled
2 cups Rigatoni pasta -- homemade preferred
\N \N Salt to taste
\N \N Pot of boiling water
\N \N Basil leaves

GARNISHES

This dish may be served as a main dish accompanied by a garden salad.

Pour 1 to 2 Tbsp olive oil into a saucepan set on high heat. Add 1 to 2 garlic cloves. As soon as oil heats up set saucepan away from heat.

Remove garlic. Salt diced eggplant and add to saucepan. Over heat toss to saute evenly. Stir and let cook. Chop the basil, reserving four leaves for garnish. Toss the eggplant again. Add the diced tomatoes and toss to combine. Add the chopped basil. Stir and add 2 spoons of boiling water. Let cook, stirring occasionally.

Cook pasta in the boiling water, to which a little olive oil has been added to prevent pasta from sticking. Cook al dente.

Add 3 more spoons of boiling water to vegetables and stir. Drain the the pasta and add to the vegetables. Add a handfull of the mozzarella to the vegetables. Stir to mix. Spoon rigatoni onto a serving plate. Top with mozzarella cheese.

Garnish with chopped tomatoes, a basil leaf and a touch of olive oil.

Source: World Class Cuisine, 11/9/94 Typed for you by Marjorie Scofield 11/13/94

Recipe By : Chef Guiseppi Sestito, Hyde Park Hotel, London, England

From: Marjorie Scofield Date: 10-13-95 (03:47) (160) Fido: Recipes

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