Baked Rigatoni with Eggplant and Garlic Sauce

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Baked Rigatoni with Eggplant and Garlic Sauce

 

1 large or 2 small eggplants, weighing about 2 pounds

salt

1/2 head of garlic

2 cups milk

pinch of freshly grated nutmeg

3 branches thyme or 2 pinches of dried

2 tbsps. chopped basil or 1 tsp dried

1 bay leaf

3 tbsps. butter

2 tbsps. flour

2 tbsps. virgin olive oil

freshly ground pepper

1 cup freshly grated Romano or Parmesan cheese

8 ounces rigatoni

 

Wash the eggplant, slice it into 1/2-inch rounds, slice the rounds into

strips, then slice the strips into 1/2-inch cubes. Put them in a colander, toss

them with salt, and set them aside for 30 minutes while you begin the sauce.

Peel the garlic; then mash the cloves until broken into a rough puree.

Alternatively, chop the garlic very finely. Combine it with the milk, nutmeg,

and herbs in a small pan and set over low heat. In another pan, melt the butter

and stir in the flour to make a roux. Cook it for several minutes over a low

flame, then pour in the milk mixture all at once an whisk together. Add 1/2

teaspoon salt and cook, stirring frequently, over the lowest possible heat, for

30 minutes. The taste of the garlic should soften and permeate the sauce. Stir

in half the cheese.

While the sauce is cooking, boil the pasta in plenty of salted water until it is

al dente. Pour it into a colander and immediately rinse it with cold water to

stop the cooking, and set aside.

Rinse the eggplant briefly then pat it dry with a towel. Heat the oil in a wide

skillet, add the eggplant, and toss it to distribute the oil. Cook over medium

heat, frequently tossing the cubes until they are lightly browned and soft,

about 15 to 20 minutes. Season with salt and pepper. Preheat the oven to 375

degrees and lightly butter or oil and 8- by 10-inch baking dish. Toss the pasta

with two-thirds of the sauce and the eggplant. Pile the mixture into the dish,

cover with the rest of the sauce and sprinkle the remaining cheese over the top.

Bake for twenty-five minutes or until the surface is bubbly and lightly browned.

Let settle for a few minutes then serve.

Makes 4 servings.

 

 

 

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