I …am a bit ashamed of myself. I made my first eggplant dish almost a year ago and swore it off after that odd bitter experience. I was so disappointed-I expected so much better out of such an interesting purple alien vegetable but I just didn’t get it. A couple weeks ago, when I was deciding on meals for the upcoming week, however, I decided to give it a chance to prove its worthiness on my plate. Honestly, if it wasn’t for J begging me to give it one more last chance, I wouldn’t have batted an eyelash while dropping the recipe for Rigatoni with Sauteed Eggplant and Tomatoes into the recycle bin. I do not regret my decision in keeping this-Eggplant, you’re welcome back on the table any time.
– 1 lb dried rigatoni
-3 Tbs olive oil
-1 medium eggplant, cut into 1/2″ cubes
-1/2 tsp kosher salt
-1/2 tsp black pepper (freshly ground if at all possible, there’s just no comparing)
-3 cloves garlic, thinly sliced (but I won’t tell the recipe nazis if you put in 4! Yum)
-1 pint grape or cherry tomatoes, halved
-1/2 c grated Parmesan (please not the powder schtuff-if that’s all you have, skip it)
1. Cook the rigatoni according to the package directions. Meanwhile, heat the oil in a large nonstick skillet over medium high heat (my skillet isn’t anywhere near large enough for these types of dishes, so I use a dutch oven-tee hee dutch oven). Add the eggplant, season with the salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.
2. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes (in my case it took closer to 5). Add the drained rigatoni and toss. Divide among individual bowls and top with the Parmesan.
(this recipe is adapted from one in Real Simple magazine-I love it. Oh how I miss my subscription so.)
I realize I post far too many pasta recipes and really, I’m trying to cut down. I’m considering joining Pasta Eaters Anonymous. I just love pasta, and so does J. Maybe I should remind myself that it’s not so pretty to photograph…maybe that’ll help me forget the delicious wonderful starchiness…mmmmm…