Rigatoni with Eggplant Sauce

Here is the recipe for Rigatoni with Eggplant Sauce, from my collection of recipes:

Ingredients

• 400g of rigatoni: Choose a good quality pasta for the best results.
• 2 medium eggplants: Eggplants are the base of the sauce and should be fresh and firm.
• 400g of peeled tomatoes or tomato puree: The tomatoes add richness and depth to the sauce.
• 2 cloves of garlic: Garlic lends an intense and tasty aroma.
• Extra virgin olive oil: Olive oil is essential in Italian cooking for its quality and flavor.
• Salt and black pepper: Season with salt and pepper to taste.
• Fresh basil: Basil adds a touch of freshness to the dish.
• grated Parmesan cheese (optional): For those who love an extra touch of flavor and richness.

Preparation

1. Preparation of the eggplants: Cut the eggplants into cubes. Place them in a colander, sprinkle with salt, and let them rest for about 30 minutes to lose their bitterness. Rinse and dry them.
2. Cooking the eggplants: In a large frying pan, heat plenty of olive oil and fry the eggplants until golden brown. Drain them on paper towels to remove the excess oil.
3. Preparation of the sauce: In the same pan, after removing some of the oil, sauté the chopped garlic. Add the peeled tomatoes or the puree, salt and pepper. Cook over medium heat for about 20 minutes.
4. Cooking the pasta: Cook the rigatoni in boiling salted water until al dente.
5. Combining pasta and sauce: Drain the rigatoni and add them to the tomato sauce in the pan. Add the fried eggplants and mix gently.
6. Serving: Garnish with fresh basil leaves and, if desired, sprinkle with grated Parmesan cheese.

This recipe combines the richness of fried eggplants with the freshness of the tomato sauce, creating a delicious balance of flavors. Enjoy your meal!