Rainy Day Eggplant Rigatoni

  • 3 tablespoons olive oil
  • ½ medium yellow or sweet onion, chopped
  • pinch hot pepper flakes
  • I large eggplant or 2 medium eggplants, cut into 1/2” cubes
  • 1 large (28 oz) can crushed tomatoes (or you can cook and puree your fresh tomatoes)
  • ¼ cup red wine
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1-pound rigatoni
  • 1 cup basil leaves, torn
  • grated parmigiana


Delicious hot or cold. Heat olive oil in a large skillet over medium heat, add onion and red pepper and sauté until the onion is almost translucent, add the eggplant and one teaspoon of salt and cook for twenty minutes allowing it to get a little brown, then add tomatoes, wine, sugar and the remaining salt, cook for 50-60 minutes, until the eggplant is very soft. Cook rigatoni according to package directions. When the pasta is drained add it to the skillet with the eggplant if it fits, otherwise, return it to the pasta pot, add a few ladlefuls of sauce, a dash of olive oil, and the torn basil leaves. Ladle into bowls garnished with a dollop of extra sauce and a few basil leaves.

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