Rigatoni With Eggplant and Dried Tomato Pesto: A Taste of the Mediterranean

My grandmother, Nonna Emilia, had a way of coaxing sunshine out of simple ingredients. This recipe reminds me of her rustic kitchen in Tuscany. The aroma of roasting eggplant mingling with the bright, concentrated flavors of sun-dried tomatoes and garlic… it was a symphony of scents that transported you straight to the heart of Italy. This dish, though perhaps not exactly hers, captures that same essence of simple, honest food made with love.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4-8
• Yield: 4-8 servings
• Dietary Type: Vegetarian

Ingredients

For the Rigatoni with Eggplant:

• 1 medium onion
• 2 tablespoons olive oil
• 1 medium eggplant (about 1 pound)
• 6 ounces dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli)
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons crumbled chevre cheese (goat cheese) (optional) or 2 tablespoons feta cheese (optional)
• Fresh Italian parsley, for garnish

For the Dried Tomato Pesto:

• 3/4 cup sun-dried tomatoes packed in oil, reserving oil (about 3/4 of a 7-ounce jar)
• Olive oil, to equal 1/2 cup
• 8 garlic cloves, chopped
• 1/4 cup pine nuts or 1/4 cup slivered almonds
• 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
• 1/2 teaspoon salt

Equipment Needed

• 13x9x2-inch baking pan
• Large pot for cooking pasta
• Colander
• Serving bowl
• Cutting board
• Serrated knife
• Fork
• Food processor or blender

Instructions

1. Begin by preparing the onion. Cut the onion into 8 wedges. Place the onion wedges in a 13x9x2-inch baking pan and brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.

2. While the onion roasts, prepare the eggplant. Cut the stem end off the eggplant and discard. Cut the eggplant in half lengthwise. Brush the cut sides with the remaining 1 tablespoon of olive oil.

3. After the onion has roasted for 10 minutes, stir the onion in the pan. Place the eggplant in the pan, cut sides down. Continue roasting for 15 minutes more, or until the onion is golden brown and the eggplant is just tender.

4. While the vegetables are roasting, cook the pasta. Cook the pasta according to package directions. Once cooked, drain well.

5. Prepare the Dried Tomato Pesto. Drain the 3/4 cup of sun-dried tomatoes packed in oil (about 3/4 of a 7-ounce jar), reserving the oil. Add enough olive oil to the reserved sun-dried tomato oil to equal 1/2 cup; set aside.

6. In a food processor bowl or blender container, combine the drained sun-dried tomatoes, 8 garlic cloves, chopped; 1/4 cup of pine nuts or slivered almonds; 1/4 cup of snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped.

7. With the machine running, gradually add the 1/2 cup of oil, processing or blending until almost smooth and stopping to scrape down sides as needed.

8. Divide the pesto into thirds. Use a third for the Rigatoni with Eggplant and refrigerate the remaining 2 portions for up to 3 days or freeze up to 1 month. This makes approximately three 1/3-cup portions.

9. Toss the cooked pasta with 1/3 cup of the Dried Tomato Pesto and 1/4 teaspoon of fresh ground black pepper.

10. Transfer the pasta to a serving bowl; keep warm.

11. Transfer the roasted eggplant to a cutting board. Using a serrated knife, cut the eggplant into 1/2-inch-thick slices. Use a fork to steady the eggplant as you slice.

12. Toss the eggplant and roasted onion with the pasta; season to taste with salt.

13. Top with 2 tablespoons of chevre cheese (goat cheese) or 2 tablespoons of feta cheese (optional) and fresh Italian parsley, if desired.

Expert Tips & Tricks

• Roasting Vegetables: Roasting brings out the natural sweetness of both the onion and eggplant. Ensure your oven is fully preheated for optimal caramelization.
• Pesto Consistency: For a smoother pesto, blanch the garlic cloves for a minute or two before processing. This mellows out the flavor slightly as well.
• Pasta Water: Before draining the pasta, reserve about 1/2 cup of the starchy cooking water. If the pesto seems a bit thick when tossed with the pasta, add a tablespoon or two of the pasta water to loosen it up and create a creamier sauce.
• Eggplant Bitterness: While not typically necessary with modern eggplant varieties, if you are concerned about bitterness, you can salt the eggplant slices after cutting and let them sit for about 30 minutes before roasting. Rinse and pat dry before proceeding with the recipe.

Serving & Storage Suggestions

Serve the Rigatoni with Eggplant and Dried Tomato Pesto immediately after preparation to enjoy the vegetables at their peak tenderness and the pesto at its most vibrant. This dish can be served warm or at room temperature, making it ideal for potlucks and picnics. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Freezing is not recommended, as the texture of the eggplant may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	378 kcal	N/A
Calories from Fat	158 g	42%
Total Fat	17.7 g	27%
Saturated Fat	2.3 g	11%
Cholesterol	35.9 mg	11%
Sodium	359.8 mg	14%
Total Carbohydrate	48.9 g	16%
Dietary Fiber	8.2 g	33%
Sugars	5.6 g	N/A
Protein	10.4 g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use your favorite gluten-free pasta.
• Vegan: Omit the cheese or use a vegan cheese alternative. Ensure your pesto is also vegan (some store-bought pestos contain Parmesan).
• Spicy Kick: Add a pinch of red pepper flakes to the pesto for a touch of heat.
• Seasonal Vegetables: Experiment with other seasonal vegetables like zucchini, bell peppers, or cherry tomatoes alongside the eggplant.
• Herbs: Feel free to experiment with different fresh herbs in the pesto, such as oregano or marjoram.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of nut in the pesto?
A: Yes, walnuts or pistachios would be delicious alternatives to pine nuts or almonds. Toast them lightly before adding to the food processor for a richer flavor.

Q: Can I make the pesto ahead of time?
A: Absolutely! The pesto can be made several days in advance and stored in the refrigerator or frozen for longer storage.

Q: What if I don’t have sun-dried tomatoes packed in oil?
A: You can use dry-packed sun-dried tomatoes. Just rehydrate them in hot water for about 30 minutes before using in the pesto.

Q: Can I grill the eggplant instead of roasting it?
A: Yes, grilling the eggplant would add a lovely smoky flavor to the dish.

Q: How can I prevent the pasta from sticking together after cooking?
A: Toss the cooked pasta with a little olive oil before adding the pesto.

Final Thoughts

This Rigatoni with Eggplant and Dried Tomato Pesto is more than just a recipe; it’s an invitation to savor the flavors of the Mediterranean in your own kitchen. I encourage you to try it, experiment with your favorite variations, and share your culinary creations with those you love. Buon appetito!