Rigatoni With Eggplant Peppers And Tomatoes Recipes

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RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES



Rigatoni With Eggplant, Peppers, and Tomatoes image

I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.

Provided by Ed's

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 eggplants, diced with skin
1 red bell pepper, sliced
2 cloves garlic, minced
salt and black pepper to taste
1 tablespoon olive oil
6 tomatoes - peeled, seeded, and chopped
1 sprig fresh thyme, chopped
1 pound rigatoni pasta
12 basil leaves, chopped
12 black olives, sliced

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
  • bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
  • Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g

RIGATONI WITH TOMATO, EGGPLANT, & RED PEPPERS



Rigatoni With Tomato, Eggplant, & Red Peppers image

This sauce goes well with a tubular pasta, such as rigatoni, or a long pasta, such as spaghetti. It benefits from slower cooking, becoming a rich sauce that is delicious accompanied by a leafy green salad. From The Classic Vegetarian Cookbook.

Provided by Enjolinfam

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 medium eggplant, finely diced
1 red pepper, cored, seeded, and finely chopped
1 garlic clove, chopped
2 (14 ounce) cans whole tomatoes, with juice coarsely chopped
salt, to taste
black pepper, freshly ground to taste
1 lb rigatoni pasta
parmesan cheese, fresh cut into flakes (optional)
basil leaves, fresh to garnish

Steps:

  • Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally.
  • Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm.
  • Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check.
  • Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil.
  • Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.

RIGATONI WITH ITALIAN EGGPLANT



Rigatoni with Italian Eggplant image

Provided by Food Network

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 cups chopped onions
3 cloves garlic, minced
4 cups Italian eggplant, diced to 1/2-inch pieces
1 (14 1/2-ounce) can whole peeled tomatoes, undrained
2/3 cup red wine
2 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
Salt and freshly ground pepper, to taste
1 pound dry rigatoni
Grated Romano cheese, to finish

Steps:

  • Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
  • Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
  • Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.

BAKED RIGATONI WITH ROASTED EGGPLANT AND TOMATO



Baked Rigatoni with Roasted Eggplant and Tomato image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

3 Roma tomatoes
Sea salt and fresh ground black pepper
4 sprigs fresh thyme
2 ounces olive oil, plus 2 cups olive oil, plus extra for drizzling
2 heads garlic, cloves peeled
2 Italian eggplants
1/4 pound dried rigatoni
2 scallions, cut into 1/4-inch slices
1 bunch fresh basil, leaves only
1 cup fresh ricotta cheese
1/4 cup grated Parmesan

Steps:

  • Preheat oven to 300 degrees F.
  • Prepare oven-dried tomatoes:
  • Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours.
  • Prepare the garlic:
  • Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature.
  • Preheat oven to 375 degrees F.
  • Prepare the eggplant:
  • Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes.
  • Prepare the pasta:
  • In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until "al dente" or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside.
  • Assemble and bake dish:
  • Raise oven temperature to 425 degrees F.
  • In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed among the pasta but that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper.
  • Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes.

RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES



Rigatoni With Eggplant, Peppers, and Tomatoes image

I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.

Provided by Ed's

Categories     Italian Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 eggplants, diced with skin
1 red bell pepper, sliced
2 cloves garlic, minced
salt and black pepper to taste
1 tablespoon olive oil
6 tomatoes - peeled, seeded, and chopped
1 sprig fresh thyme, chopped
1 pound rigatoni pasta
12 basil leaves, chopped
12 black olives, sliced

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
  • bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
  • Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g

RIGATONI WITH EGGPLANT, TOMATO, AND RICOTTA



Rigatoni with Eggplant, Tomato, and Ricotta image

Categories     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Ricotta     Basil     Eggplant     Simmer     Gourmet

Yield Serves 2.

Number Of Ingredients 10

1/2 pound rigatoni or other large tubular pasta
1 onion
1 small eggplant (about 1 pound)
1 large garlic clove
2 tablespoons olive oil
1/2 teaspoon salt
1/2 to 1 cup water
a 16-ounce can whole tomatoes including juice
2 tablespoons chopped fresh basil leaves
1/4 cup ricotta

Steps:

  • Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.
  • Chop onion and cut eggplant into 1-inch cubes. Mince garlic. In a large deep heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onion, stirring occasionally, until softened. Add eggplant and salt and sauté, stirring frequently, until eggplant is lightly browned.
  • Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes. Add tomatoes with juice and simmer, stirring vigorously to break up tomatoes, 5 minutes, or until mixture has a sauce-like consistency. Stir in garlic and basil and season with salt.
  • While sauce is simmering, cook pasta in boiling water until al dente and drain well in a colander. Add pasta to sauce and toss to coat.
  • Divide pasta between 2 bowls and serve with dollops of ricotta on top.

BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER



Baked Rigatoni With Tomatoes, Olives and Pepper image

This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what's for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.

Provided by Martha Rose Shulman

Categories     casseroles, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1 (28-ounce) can tomatoes, whole or diced, with juice
3 tablespoons extra-virgin olive oil, more for oiling baking dish
1 large sweet yellow pepper, cut in 1/2-inch dice
2 garlic cloves, minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/8 teaspoon sugar
Salt
1/3 cup kalamata olives, pitted and halved
Black pepper
2 tablespoons slivered fresh basil (optional)
1 pound rigatoni
3 ounces Gruyère, grated (3/4 cup)
1 ounce Parmesan (optional), grated (1/4 cup)

Steps:

  • Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
  • In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
  • Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
  • Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
  • When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
  • If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
  • Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 641 milligrams, Sugar 6 grams

RIGATONI WITH EGGPLANT AND DRIED TOMATO PESTO



Rigatoni With Eggplant and Dried Tomato Pesto image

Got this from bhg.com - Better Homes and Gardens website. Check it out...they have some great recipes! This is a good vegetarian pasta dish. (Makes 6 to 8 side-dish servings or 4 main-dish servings.)

Provided by QueenQT26

Categories     Low Cholesterol

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 13

1 medium onion
2 tablespoons olive oil
1 medium eggplant (about 1 pound)
6 ounces dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli)
1/4 teaspoon fresh ground black pepper
2 tablespoons crumbled chevre cheese (goat cheese) (optional) or 2 tablespoons feta cheese (optional)
fresh Italian parsley
3/4 cup sun-dried tomato packed in oil, reserving oil (about 3/4 of a 7-ounce jar)
olive oil, to equal 1/2 cup
8 garlic cloves, chopped
1/4 cup pine nuts or 1/4 cup slivered almonds
1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
1/2 teaspoon salt

Steps:

  • Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
  • Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
  • Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
  • Transfer pasta to a serving bowl; keep warm.
  • Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)
  • Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
  • Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.

Nutrition Facts : Calories 378.4, Fat 17.7, SaturatedFat 2.3, Cholesterol 35.9, Sodium 359.8, Carbohydrate 48.9, Fiber 8.2, Sugar 5.6, Protein 10.4

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From dummies.com


RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES
Recipe Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr heat 2 tablespoons of olive oil in a large skillet over medium-high heat. cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. stir in the red pepper and garlic; season with salt and pepper. reduce heat to medium-low, cover, and cook until the vegetables are tender, …
From worldbestgarlicrecipes.blogspot.com


EGGPLANT RIGATONI RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Rigatoni with Italian Eggplant Recipe | Food Network new www.foodnetwork.com. Directions Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until...
From therecipes.info


RIGATONI WITH TOMATOES, EGGPLANT, AND MOZZARELLA RECIPE ...
2021-08-11 Chop the slices into 1/2-inch dice. Place a large saucepan over medium heat and drizzle in 4 to 5 tablespoons olive oil. When the oil is hot, add the eggplant and as soon as it hits the pan stir with a spoon so the pieces become delicately coated with the oil on all sides and not soaked on just a single side.
From leitesculinaria.com


RIGATONI WITH SAUTEED EGGPLANT AND TOMATOES RECIPE: HOW TO ...
2017-07-11 This snack recipe can be prepared using parmesan cheese, pasta rigatoni, cherry tomatoes, eggplant (brinjal), mint, garlic, kosher salt and black pepper. This prefect starter tastes best when served hot with garlic bread. Try this delicious recipe during pot lucks, game nights, and birthdays.
From recipes.timesofindia.com


HOW TO COOK RIGATONI WITH MUSHROOMS AND EGGPLANT SAUCE ...
2021-09-23 Method of preparation: Peel the aubergines, chop them finely, along with the peppers and tomatoes and fry them in the butter. Add the mushrooms, garlic, onion, salt, black and red pepper. Season with chopped parsley and cook on low heat for 10 minutes. Boil the pasta in boiling water, add salt and strain when ready.
From thisnutrition.com


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