A hearty Italian pasta made with tender eggplant slowly cooked in a rich tomato sauce with garlic, basil, and Parmigiano-Reggiano. The eggplant develops an almost meaty texture, creating a satisfying pasta without meat or heavy cream.
Ingredients — Serves 4
- 400g rigatoni
- 2 medium eggplants, cut into small cubes
- 600g peeled tomatoes, crushed
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, lightly crushed
- 1 small onion, finely chopped
- 2 tbsp tomato paste
- 10–12 fresh basil leaves
- 60g Parmigiano-Reggiano, freshly grated
- ½–1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper
- Chili flakes, optional
Instructions
1. Brown the eggplant
Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat.
Add the diced eggplant and cook for 8–10 minutes, stirring occasionally, until tender and deeply golden. Work in batches if necessary so the eggplant browns rather than steams.
Transfer to a plate and set aside.
2. Prepare the sauce
Add the remaining olive oil and onion to the same skillet.
Cook over medium-low heat for 5–6 minutes, until softened. Add the garlic and cook briefly until fragrant.
Stir in the tomato paste and cook for about 1 minute.
Add the crushed tomatoes, season lightly with salt and black pepper, and simmer for 10 minutes.
3. Build the eggplant ragù
Return the browned eggplant to the tomato sauce.
Add several torn basil leaves and simmer gently for another 15–20 minutes.
As the eggplant cooks, gently break down some of the pieces with a wooden spoon while leaving others intact for texture.
4. Cook the rigatoni
Bring a large pot of well-salted water to a boil.
Cook the rigatoni until al dente. Reserve about 1 cup of starchy pasta water before draining.
5. Combine
Transfer the rigatoni directly into the eggplant ragù.
Add a splash of pasta water and toss over low heat for 1–2 minutes, until the sauce coats the pasta thoroughly.
Remove from direct heat and stir in some of the Parmigiano-Reggiano.
6. Serve
Divide into warm bowls and finish with extra Parmigiano-Reggiano, fresh basil, black pepper, and a drizzle of extra virgin olive oil.
Chef’s Tip 🇮🇹
Take the time to brown the eggplant properly before adding it to the tomato sauce. Caramelization gives the eggplant a deeper, richer flavor and prevents the finished ragù from tasting watery.
Final result: Al dente rigatoni covered in a rich, rustic tomato and eggplant ragù with fresh basil, garlic, and Parmigiano-Reggiano — simple Italian comfort food packed with Mediterranean flavor. 🍆🍅🌿🍝
