One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

June 30, 2007

Rigatoni Mediterranean

This is from the July 2007 issue of Cooking Light magazine.

1 pound uncooked rigatoni
1/4 cup olive oil
5 1/2 cups diced eggplant peeled
6 garlic cloves minced
2 cups sweet onions
1 large zuchinni thinly sliced
3/4 cup green onions (may be omitted)
1/4 cup fresh chopped basil
1 t Italian seasoning
1/2 t salt
1/2 t pepper
1 28 oz can of crushed tomatoes
2 cups shredded mozarella
cooking spray
1/2 cup grated parmesan cheese

Preheat oven to 350. Cook pasta, drain and set aside. Heat 2 T of olive oil in a large pan. Add eggplant and saute 6 minutes or until lightly browned. Drain on a paper towel lined plate.

Heat remaining 2 T of olive oil. Add the garlic and cook for 30 sec. Add the onion, zucchini and green onions and cook for 6 min. Add the spices, basil and tomatoes. Boil and than simmer for 15 minutes.

Combine pasta, eggplant and tomato mixture in a large bowl. Add the mozzarella and mix. Transer to a 13 x 9 baking dish coated with cooking spray. Sprinkle evening with parmesan cheese. Cover and bake at 350 for 15 minutes. Uncover and bake an additional 5 minutes.

Let sit for 10-20 minute sto allowing flavors to meld.

Yeld 10 servings

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