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Lorenzo's Trattoria's Rigatoni With Eggplant

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ready in: under 30 minutes
serves/makes:   6
  

recipe id: 88633

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ingredients

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

directions

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.

added by

monte

nutrition

Nutritional data has not been calculated yet.

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Please note:
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.