Comments on: rigatoni with eggplant puree

By: Grace

Grace — Mon, 09 Nov 2009 01:08:48 +0000

Made this tonight – absolutely fantastic! I used balsamic vinegar at the end – I think I’d like to try with lemon juice next time.

By: Jennifer

Jennifer — Mon, 12 Oct 2009 02:22:49 +0000

I made this using the only tomatoes I had on hand, which were two Roma’s. Rather than puree it though, I left the roasted mixture chunky. I sauteed a pan of ground turkey with chopped red onions, and added a can of diced tomatoes. Mixed everything together and tossed with penne. It was so delish I had it for lunch and dinner the next day. My coworker said it may be the best thing I’ve ever made! The eggplant was incredible, both caramelized and smoky. Thanks again Deb!

By: Lindsay

Lindsay — Sun, 27 Sep 2009 03:23:05 +0000

this is so mother-f’ing AMAZING.

By: Rachel P.

Rachel P. — Sat, 29 Aug 2009 19:36:04 +0000

I was a bit unsure about eggplant, but now I’m sold! As my husband says, this is possibly one of the best pasta dishes we’ve ever eaten. The mint and pine nuts are definitely the key ingredients, that take a bland-looking dish into a whole other world!

By: grace

grace — Tue, 21 Jul 2009 00:20:51 +0000

So delicious! Didn’t have cherry tomatoes so pureeing with canned stewed tomatoes worked fine (although I’d imagine roasted cherry tomatoes would be even tastier!) Loved the burnt goodness of the pine nuts … didn’t think it would make a big difference but together with the freshly grated parmesan, it really brought the meal together. Thanks for the post!

By: rose

rose — Wed, 25 Mar 2009 15:45:36 +0000

Made this last night – yummy with your changes. I did use red wine vinegar and I roasted a head of garlic in the skin and used more than a few cloves (also used pecorino romano (sp?) and forgot the pine nuts). My puree was a bit too pureed, next time I might only puree half like another reviewer said…a chunkier sauce might be good. Overall, very good. Thanks for the post!

By: Verydeliciousveg

Verydeliciousveg — Thu, 05 Mar 2009 03:27:55 +0000

There I was surfing for dinner ideas and WHAM! I already had roasted eggplant and roasted cherry tomatoes the needed to be eaten soon. I threw a few garlic cloves into the oven to roast, boiled some pasta heated the leftover eggplant and tomatoes, then spun it up with the roasted garlic cloves…. toasted a hand full of pine nuts and topped it all with some shaved parm and some minced basil from the garden…. OH YUMMY!!!!

THANK YOU for the inspiration!!!

PS your oatmeal raisin cookies were a huge hit at my office.

By: Vermonstrous

Vermonstrous — Tue, 26 Aug 2008 22:54:24 +0000

I made this tonight. It was quite good. I tried adding some balsalmic with the puree… I’d use red wine vinegar or lemon next time — it was a bit too sweet and not bright enough. I also might only puree half of the eggplant/tomato/roasted goodness, to end up with a chunkier sauce. I used brandywine heirloom tomatoes from my garden instead of the cherry version, and only added a bit more than half a cup of the pasta water to get a good sauce.

By: Jennifer

Jennifer — Fri, 09 May 2008 20:07:37 +0000

I made this last night and it was wonderful! My boy licked the plate clean – high compliment ;)

By: BittenChick

BittenChick — Thu, 14 Feb 2008 07:03:18 +0000

I ♥ Giada, and not in an altogether innocent way. Let’s just say that I would gladly be the filling in a Giada and Nigella sandwich. And I’m not even into chicks! Dammit, Food Network gets me every time …

I agree though that her recipes are simple at best, but usually look downright delicious. This one has got me cravin’, and for once I might venture out from Rachael Ray’s vodka-creme pasta. Now there’s a woman I would *not* like to meet between the sheets, but that’s a whole ‘nother story!

By the way, I love your blog. Cheers! :-)