"One eyed, one horned, flying purple people eater".....eggplants make me think of that song/ I'm very tired this morning lol.
Rigatoni with Eggplant and Pine Nut Crunch from Bon Appetit
Nonstick vegetable oil spray 1unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes 2medium yellow bell peppers, cut into 1/2-inch squares 2cupsgrape tomatoes 3large garlic cloves, divided 1/3cupolive oil 2cups(firmly packed) fresh basil leaves, divided 1cupfreshly grated Parmesan cheese, divided 1/4cuppine nuts 128-ounce can whole tomatoes in juice 1cupheavy whipping cream 1poundrigatoni 1poundwhole-milk mozzarella cheese, cut into 1/2-inch cubes
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
- I made a few adjustments to this recipe. We didn't use the pine nut crunch part. Nick doesn't like pine nuts. Also, we used dried basil, but I think it would have been better with fresh.