PASTA: Eggplant & Peppers with Rigatoni

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* Exported from MasterCook II *

 

Eggplant and Peppers with Rigatoni

 

Recipe By : 366 Delicious Ways to Cook Pasta w/Vegetables

Serving Size : 4 Preparation Time :0:00

Categories : Italian Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 medium eggplant (1 to 1 1/4 lbs)

3 tablespoons olive oil

1/2 red bell pepper, seeded -- cut into strips

1/2 green bell pepper, seeded -- cut into strips

2 cloves garlic -- minced

1/2 cup vegetable broth or juice from tomatoes

1 pound fresh plum tomatoes or 5 canned plum

tomatoes, quartered and seeded

2 tablespoons chopped fresh marjoram OR 1 tsp

dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 large rigatoni

1/2 cup coarsely grated Asiago cheese

 

Peel and slice the eggplant. Salt it and allow it to drain in a

colander for a half hour or more. Rinse, drain, and pat the eggplant

slices dry in a towel. Cut the slices into 1/2 " strips.

 

In a 12-inch skillet, heat the oil until it's quite hot and stir-fry

the bell pepers and eggplant over medium-high heat until they begin

to soften. Add the garlic during the last minute. Add the broth or

juice and tomatoes and continue cooking until the vegetables are

very tender, 20 minutes. Season with the marjoram, salt, and pepper.

 

Meanwhile, cook the rigatoni according to package directions and

drain. Spoon it into a large serving dish. Add the vegetables and

cheese and toss to blend.

 

Per serv: 424 cals, 16 g fat (34% cals from fat), 16 mg chol, 467 mg

sod

 

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