Lorenzo's Trattoria's Rigatoni With Eggplant
ready in: under 30 minutes
recipe id: 88633
1 pound rigatoni pasta
1 small eggplant, peeled and diced
1/3 cup olive oil
4 cloves garlic, minced
1/4 cup large capers
1/3 cup sliced pitted kalamata olives
1 cup white wine
2 cups tomato sauce
3 sprigs fresh basil, leaves slivered
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper or to taste
8 ounces fresh mozzarella, cut in half-dollar-size slices
Cook rigatoni according to package directions; drain, set aside and keep warm.
Saute eggplant in olive oil until golden brown. Add garlic, capers and olives; saute 30 seconds. Add wine; cook until reduced by half, about 1 minute.
Stir in tomato sauce and basil. Season to taste with salt and pepper. Add mozzarella and rigatoni to eggplant mixture, toss and serve.
Recipe from Lorenzo's Trattoria, St. Louis.
nutritionNutritional data has not been calculated yet.
Sign up for our newsletters that feature hand-picked recipes
more recipes like lorenzo's trattoria's rigatoni with eggplant
Rigatoni With Tricolor Peppers
Artichoke Bean Rigatoni
Sausage, Swiss Chard And Rigatoni
Rigatoni With Tomatoes And Fresh Herbs
Rigatoni with Tomato and Basil
Rigatoni In Tomato Sauce
comments & reviews
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.