Quick & Easy

Rigatoni with eggplant sauce

rigatoni with eggplant sauce



1.Heat oil in large saucepan over medium heat; cook onion, celery and garlic, stirring, 5 minutes or until onion softens. Add brandy; cook, stirring, until brandy evaporates. Add eggplant; cook, stirring, until tender.
2.Add sauce, paste and the water to pan; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until sauce thickens slightly.
3.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.
4.Place pasta in large bowl with half the eggplant sauce; toss gently. Divide pasta among serving bowls, top with remaining sauce; sprinkle with grated parmesan.

Rigatoni, a ridged, tube-shaped pasta, is ideal for baked dishes because it is wide and the hearty fillings cling to the indentations around the edges.


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