Baked Rigatoni with Zucchini and Eggplant
- 1 pound rigatoni
- One 28-ounce can peeled Italian tomatoes
- 1/2 cup vegetable oil
- 1 large eggplant, cut into 1/3-inch dice
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, finely chopped
- 2 large zucchini, halved lengthwise and sliced crosswise 1/3 inch thick
- 1 medium onion, thinly sliced
- 1/4 cup torn basil leaves
- 1 teaspoon dried oregano
- Salt and freshly ground pepper
- 1/2 pound mozzarella, shredded
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- Preheat the oven to 350.
- Cook the rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain the pasta, reserving 1/4 cup of the cooking water.
- Return the pasta to the pot while preparing the sauce.
- Puree the tomatoes with their juices in a blender or food processor.
- Pass the puree through a fine sieve set over a bowl to remove the seeds.
- Heat 1/4 cup of the vegetable oil in a large nonstick skillet.
- Line a large plate with paper towels.
- Add half of the eggplant to the skillet and cook over moderately high heat, stirring occasionally, until golden brown, about 6 minutes.
- Using a slotted spoon, transfer the eggplant to the plate to drain.
- Repeat with the remaining eggplant and vegetable oil and add to the first batch of eggplant.
- Discard the oil in the skillet.
- Heat the olive oil in the same skillet used to cook the eggplant.
- Add the garlic and cook over moderate heat, stirring occasionally, until fragrant, about 30 seconds.
- Add the zucchini and onion and cook over high heat, stirring often, until slightly softened, about 6 minutes.
- Add the tomato puree, basil and oregano and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes.
- Stir in the eggplant and season with salt and pepper.
- Fold the eggplant and zucchini sauce into the rigatoni along with the mozzarella and the reserved pasta cooking water.
- Transfer the pasta to a 9-by-13-inch baking dish and sprinkle the Parmesan cheese evenly over the top.
- Bake for 15 minutes, or until heated through.
- Serve the pasta piping hot.
rigatoni, tomatoes, vegetable oil, eggplant, extravirgin olive oil, garlic, zucchini, onion, torn basil, oregano, salt, mozzarella, parmesan cheese
Taken from www.foodandwine.com/recipes/baked-rigatoni-with-zucchini-and-eggplant (may not work)