Rigatoni with eggplant, tomato and herbs

PREP TIME: 10 MINS

COOK TIME: 20 MINS

SERVES: 4

RIGATONI WITH TOMATO, EGGPLANT, GARLIC AND FRESH HERBS

For all the eggplant lovers out there! This blend of hearty vegetables and fresh herbs is comforting during cold months and amazing with summer produce.

INGREDIENTS

4 Japanese eggplants (about 1.5 lbs), chopped
2 tbsp extra virgin olive oil
4 garlic cloves, mashed into paste
1 28 oz can crushed tomatoes
2 tsp Kosher salt
1/4 tsp crushed red pepper flakes (more to taste)
4 sprigs fresh thyme
1/2 c fresh basil, chiffonade
1 lb rigatoni pasta
1 tbsp sugar (to cut acidity of tomatoes)
1 tbsp unsalted butter
2 oz smoked mozzarella

INSTRUCTIONS

Heat extra virgin olive oil in dutch oven over medium heat
Add 1/2 eggplant and cook till golden, about 5 minutes each side and let sit on paper towel
Repeat with remaining eggplant.
Reduce heat to medium low, add garlic until translucent, 1 minute (do NOT burn)
Add tomatoes, cooked eggplant, salt, sugar, fresh thyme, and red pepper flakes
Crush 1/2 of the eggplant and cook 20 minutes until desired consistency
Taste and season. Add salt if needed.
Take sauce off heat, and let sauce sit to come together and fold in basil
Cook pasta till al dente and add directly into pan (to incorporate pasta water in sauce)
Let dish come together in pan, add more pasta water if desired
Top with sprinkled cheese and serve immediately!

A FINAL NOTE

I always cringe a little when I see a big pot of pasta being poured into a colander in the kitchen sink--

all that great pasta water going down the drain! That starchy water not only adds flavor and body to your pasta sauce but it helps adhere the sauce to the noodle. Instead of pouring the water out, simply use tongs to life your noodles out of the water and let the excess water drip off before adding them to your sauce. It'll improve your overall dish, I promise!

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