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.
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