Rigatoni With Eggplant Puree

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smitten kitchen


It is delicious, and if you like eggplant i would add more! I did'nt need to add water
455c34ff2b64   •  28 Mar   •  Report
Yummy site for recipes!
f94d24e76bd1   •  30 Jul   •  Report
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1 small eggplant, cut into 1-inch cubes

1 pint cherry tomatoes

3 cloves garlic, whole

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

1/4 cup toasted pine nuts

1 pound rigatoni pasta

1/4 cup torn fresh mint leaves

3 tablespoons extra-virgin olive oil

1/2 cup grated Parmesan

Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)

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