Rigatoni with Sun-Dried Tomatoes and Eggplant

Rigatoni with Sun-Dried Tomatoes and Eggplant

  • Prep: 40 min
  • Cook Time: 10 min
  • Total: 50 min
  • Serving: 6 Servings

Rigatoni is the perfect shaped pasta to hold thick and chunky sauces like this one. This zesty combination offers an explosion of flavors with a unique blend of sun-dried tomatoes, eggplant, spinach, pine nuts and ample garlic.


  • 1/2 cup boiling water
  • 14 sun-dried tomato halves (not oil-packed)
  • 4 teaspoons olive oil
  • 1 (1-1/2 pound) eggplant, peeled and cut into 1/2-inch cubes
  • 5 garlic cloves, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 medium tomatoes, chopped
  • 1 cup vegetable broth
  • 3 tablespoons lightly toasted pine nuts
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • Freshly ground pepper
  • 4-1/2 cups hot cooked rigatoni
  • 1/4 cup grated Parmesan cheese


  1. Place sun-dried tomatoes in a heatproof bowl. Pour in boiling water and set aside for 20 minutes until tomatoes soften.
  2. In a large sauté pan, heat the oil and sauté the eggplant until softened, about 5 minutes. Add the garlic and continue to sauté, stirring constantly, until fragrant, approximately 1 minute.
  3. Add the spinach, chopped tomatoes, vegetable broth, pine nuts, basil, pepper and sun-dried tomatoes with their liquid. Bring the mixture to a boil, reduce heat and simmer, covered, for about 5 minutes, or until vegetables are tender.
  4. Put the rigatoni in a large serving bowl, add the eggplant mixture and toss well. Serve immediately, sprinkled with cheese.


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