Comments on: rigatoni with eggplant puree

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! :)

By: Tammy

Tammy — Fri, 09 Sep 2011 22:29:51 +0000

I made this last night and loved it! Actually, I did it a little differently (2 eggplants, 3 fresh tomatoes, 1 yellow squash, fresh basil, dried oregano, olive oil, salt, and pepper; roasted all; blended in food processor with romano cheese; served over pasta). I love this method of making pasta sauce and will be doing it more often this way! I also think it would be a lovely spread on good bread. Thanks!