Barilla® Rigatoni

with Eggplant & Tomatoes



Ingredients for 8 people

  • 1 box Barilla® Rigatoni
  • 1 medium eggplant, diced
  • 2 tablespoons flour
  • 1 quart frying oil
  • 4 tablespoons extra virgin olive oil
  • 1 onion, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1 clove garlic, minced
  • 1 28-ounce can chopped tomatoes
  • Salt and black pepper to taste
  • 5 basil leaves, torn
  • 3/4 cup Parmigiano-Reggiano cheese, shredded


  1. 1
    Pre-heat frying oil. Remove excess seeds from eggplant pieces, dust with flour, and deep fry until golden. Set aside.
  2. 2
    Cook pasta according to package directions.
  3. 3
    Meanwhile, in a large skillet, heat olive oil and sauté onions and red pepper flakes for 4 minutes. Stir in garlic and cook 1 additional minute.
  4. 4
    Add eggplant and tomatoes, season with salt and pepper.
  5. 5
    Drain pasta and add to skillet; toss.
  6. 6
    Top with basil and cheese then serve.

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