Rigatoni con melanzane (tube pasta with brinjal)

Recipe from: 10/4/2007 12:00:00 AM

Ingredients 9
Servings 1
Minutes 5


Serving Change
  • 100
    olive oil
  • 3
    garlic cloves, crushed
  • 1 can (410 g) Italian tomatoes
  • 30
    tomato paste
  • salt and freshly ground black pepper
  • fresh basil
  • 1
    large brinjal
  • 400
    rigatoni or penne pasta
  • 150
    ricotta cheese, crumbled


Heat 30 ml of the olive oil in a heavy based saucepan over medium heat and sauté the garlic until it is soft and changes colour. Add the tomatoes, tomato paste, 2 ml salt and pepper to taste. Swirl about 250 ml hot water in the tomato can (to ensure there is no wastage) and add to the sauce. Cook the sauce uncovered for 30 to 35 minutes or until reduced and thick. Meanwhile cut the brinjal into 5 mm thick rounds and pat dry with paper towels. Add enough olive oil to a heavy based frying pan to come 1 cm up the side of the pan and heat over high heat until hot. Fry the brinjal slices until golden brown on both sides. Drain on paper towels and season lightly with salt. When the sauce and brinjal slices are ready, cook the pasta according to the packet instructions. Drain and transfer to a hot serving dish. Mix the pasta with three quarters of the sauce and 100g of the ricotta cheese. Spoon the remaining sauce on top of the pasta and serve immediately with the brinjal slices and remaining cheese.

Read more on: shallow-fry


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