Smitten Kitchen's rigatoni with eggplant puree which was adapted from Giada DeLaurentis, is currently my go to recipe and its freaking delicious. Perfect for anyone who isn't a fan of veggies but is trying to eat healthier. This recipes is also great for kids and anyone who docent do dairy, because it was surprisingly creamy ( it actually taste like it has cheese in it ).
I did make a few changes to the recipe just to suit me a little more.
So lets get to the good part, the recipe..
Images taken from Smitten Kitchen
Serves 4 people
1 small eggplant, cut into cubes 1 pint cherry tomatoes 3 cloves of peeled garlic 3 tablespoons olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 450g rigatoni pasta 6 basil leaves Some grated Parmesan
Preheat the oven to 200 degrees C. Line a baking sheet with parchment paper or prepare a non-stick baking/roasting pan of some sort. In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes to 40 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 cups of the pasta water.
Transfer the roasted vegetables to a food processor. Add the bail leaves.Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta,Stir to combine, adding the pasta water until the desired consistency is reached. Top with some Parmesan and serve.