Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 6.29 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 500grams rigatoni
- 2tablespoons basil leaves, to serve
- 1 large eggplant, cut into 2cm chunks
- 1/4 cup extra virgin olive oil
- 1/2teaspoons dried chilli flakes
- 4 rashers middle bacon, diced
- 400grams tomatoes
- 180grams bocconcini (torn)
- 3 cloves garlic, thinly sliced
Nutrition per serving
3380kJ / 808Cal
3380 Kilojoules or 808 Calories
39% of daily energy intake*
Protein
30.8grams
Fat
31.5grams
Carbs
97.0grams
Sugars
10.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for a new eggplant recipe? Try this delicious rigatoni recipe with an eggplant-tomato pasta sauce. Top it all off with fresh basil and bocconcini.
Method
Step 1 of 4
Cook pasta in a saucepan of boiling salted water for 8-10 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid.
Step 2 of 4
Meanwhile, heat 2 tbs oil in a large frying pan over high heat. Cook eggplant for 4 minutes, turning often, or until golden brown. Remove from pan and set aside.
Step 3 of 4
Heat remaining oil in pan over medium heat. Cook bacon, garlic and chilli for 5 minutes or until bacon fat renders into pan and garlic just starts to colour. Return eggplant to pan with tomatoes. Simmer for 3 minutes or until eggplant is tender and sauce thickens.
Step 4 of 4
Add pasta and reserved cooking liquid to pan and toss to combine. Toss through half the bocconcini. Top with remaining bocconcini and extra basil leaves.
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