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Rigatoni with Aubergine Sauce   Veg  HT  MC  Italian  55mins plus standing



Serves 4   Hot  Vegetarian  Vegetables  Alcohol  Herbs  Pasta  Main Course   Italy  Mediterranean  Europe




2 Large Aubergines (Eggplants), cut into 2.5cm/1-inch chunks


2 tbsp Olive Oil

3 Garlic Cloves, thinly sliced

1 Onion, thinly sliced

2 Yellow Capsicums, (sweet peppers) deseeded and thinly sliced

Salt and Black Pepper

1 x 200g/7oz tin Chopped Tomatoes

210ml/7fl.oz. White Wine

2 tbsp Freshly chopped Parsley

6 large Basil Leaves, shredded

6 Green Olives, sliced

1 heaped tbsp Capers

400g/14oz Rigatoni (or other short pasta)

Freshly grated Parmesan Cheese to serve





1.  Place the aubergine in a colander, sprinkle liberally with salt, toss and leave to drain in the sink for 30 minutes. Rinse well under cold water and pat dry on kitchen paper.


2. Heat the oil in a large saucepan, add the garlic and onions and sauté gently for 5 minutes, stirring, until soft and transparent.


3. Add the remaining ingredients, bring to the boil mixing well then reduce the heat, cover and simmer for 40 minutes adding a little more wine or water if necessary. 


4. 15 minutes before the end of the cooking time, bring a large saucepan of water to the boil, add plenty of salt then add the rigatoni and cook for 10-12 minutes or until just tender.


5. To serve - drain the pasta well, return to the rinsed out pan then add the aubergine sauce and mix well. Serve immediately with freshly grated parmesan.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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