Eggplant and Mushroom Rigatoni

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 55 minutes

Zutaten

2 Tablespoons Olive Oil

1 Yellow Onion, diced

3 Garlic Cloves, minced

1 10 ounce package Cremini Mushrooms, finely diced

1 Large Globe Eggplant, diced small*

1 1/2 teaspoon Sea Salt

1/2 teaspoon Black Pepper

2 Tablespoons Tomato Paste

1 teaspoon Oregano

1/2 teaspoon Red Pepper Flakes

1/2 Cup Red Wine

1/4 Cup Balsamic Vinegar

1 28 ounce Can San Marzano Tomatoes, including their juices

1 12 once package Whole Wheat Rigatoni

1/2 Cup Pasta Cooking Liquid

Fresh Parsley or Basil for serving

Anweisungen

In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.

Season with salt and pepper.

Add the tomato paste and stir. Cook for one minute.

Add the oregano and red pepper flakes. Stir and cook for 30 seconds.

Deglaze the pan with the red wine; cook until most of the wine has been absorbed.

Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.

While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.

Cook the pasta according to package direction.

Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.

Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.

Taste and add more salt or pepper if needed.

Serve with fresh herbs.