It's the perfect time of year for pasta, and keeping your family full is easy with Marilyn's Rigatoni and Roasted Eggplant Pasta. With a short preparation you're guaranteed to spend most of your time enjoying this delicious Italian meal!
2 small eggplants (about 1 ½ pounds)
2 med heads racicchio
½ cup extra-virgin olive oil
½ cup chopped onion
3 large cloves garlic, minced
1 teaspoon smoked paprika
¼ teaspoon cayenne
¼ cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1/3 dry white wine
15 ounce can whole Roma tomatoes, chopped, with juice
½ cup chicken broth
16 ounces rigatoni, cooked al dente
8 ounces fresh goat cheese, crumbled
Peel and cube the eggplant. Core and cut the radicchio into wedges.
Place both on a heavy baking sheet and drizzle with olive oil to lightly coat. Lightly season with salt. Roast in a preheated 400 oven for about 15 - 20 minutes or until eggplant is fork tender. Cool and chop coarsely
Heat 3 tablespoons oil in a heavy and saute onion and garlic. Add paprika and cayenne and cook briefly. Stir in the parsley , thyme and wine. Cook on high, uncovered, for a few minutes to reduce the wint. Stir in the tomatoes and broth and cook about 5 minutes more.
Toss in the eggplant and radicchio and season tp taste.
Toss with the rigatoni and cheese.