Comments on: rigatoni with eggplant puree

By: Erin

Erin — Mon, 27 Feb 2012 02:20:07 +0000

This is our new favorite pasta dish! I bulked up the tomatoes like you talked about, and then I added about 1/2 cup or a little more of red wine instead of vinegar and also used some lemon juice. At the end I didn’t need too much pasta water and it came out so rich and fabulous that it was hard to resist not sopping up the last of the sauce with extra bread! Thank you!

By: Alex

Alex — Wed, 07 Dec 2011 08:37:56 +0000

I made this and it sounded good, but tasted bland! I guess eggplant puree is not a great pasta sauce. It wasn’t terrible, just not one of the greatest Giada recipes! I also made the other two recipes from the episode, the crostini with pea puree and roasted cauliflower with parmesan and pancetta. None of the recipes were excellent. But I have made way too many great Giada recipes for one slew of bad ones to lose my faith in her cuisine!

By: M

Sun, 20 Nov 2011 04:16:30 +0000

Finally managed to make this tonight, while doing a load of laundry and listening to The Beatles. The heat from red pepper flakes makes me want some mint chocolate chip ice cream.. mm

By: Natalie

Natalie — Mon, 24 Oct 2011 00:03:47 +0000

This recipe is fabulous–especially since I have recently discovered that eggplant is something you can eat, not just walk by fearfully in the grocery store. The amount of red pepper was a little much for me, though my husband liberally sprinkled more over his plate before eating. I also used basil, because I had it. Next stop–roasted eggplant soup!

By: Amanda

Amanda — Mon, 26 Sep 2011 12:39:49 +0000

I just have to say that I never made this recipe when you actually posted it, but made it a couple of months ago, and I think I’ve made it about 6 times since. This is one of the best, best, simplest recipes ever. I usually make it with a slighter higher eggplant to tomato ratio (a larger eggplant with slightly less than a pint of tomatoes) and always some lemon juice at the end to brighten it up.

I love this, and anyone else reading down this far – MAKE THIS.

By: Chloe

Chloe — Tue, 20 Sep 2011 03:40:38 +0000

How do you know? How DO you know, Deb? I was riding the Metro home from work tonight here in Los Angeles (I know, very NYC of me!), and I was thinking, ‘what am I going to do with that lonely little eggplant in my refrigerator tonight?’ and then I thought I definitely have some pasta hanging around, so I could put it in a pasta. ‘but how exactly do you put eggplant in pasta?’

thank you.

By: Ashley @peaceloveyumminess

Ashley @peaceloveyumminess — Tue, 20 Sep 2011 00:38:12 +0000

This is perfect for a great veggie recipe this time of year! I looooovvvveee Giada too, so glad you tried her recipe! Cannot wait to try this the way you made it!

By: jem

jem — Sun, 18 Sep 2011 13:04:17 +0000

wow this was delicious. mine looked absolutely revolting though, like baby vomit or something – but looks aren’t everything. i added a little more garlic, because i love garlic but i think i stuck to your recipe for everything else – although i did have it with homemade linguine-type pasta. thanks!

By: Jess

Jess — Wed, 14 Sep 2011 00:43:32 +0000

It was just meh….I will not make it again.

By: Jennifer

Jennifer — Tue, 13 Sep 2011 02:01:59 +0000

I made this tonight, and it was great! My sauce, however, looked nothing like yours, and was more creamy, almost pesto-y….and it was fabulous! It was definitely a make again! :)