Rigatoni With Eggplant and Capsicum

Rigatoni With Eggplant and Capsicum
Yields: 2 Servings

Rigatoni With Eggplant and Capsicum 
Sheer Italian genius with less than a dozen ingredients

Ingredients

0/11 Ingredients
Adjust Servings

Instructions

0/8 Instructions
  • Heat the oil in a large frying pan and cook the onion, garlic and eggplant, stirring occasionally, over medium heat, until fragrant - about 5 minutes,
  • Add the capsicum and capers and continue to fry on medium heat for a further 5-10 minutes until the eggplant and capsicum are softened and browned.
  • Stir in the spinach and warm until wilted.
  • While the eggplant and capsicum are cooking, boil the pasta in salted water according to the packet directions.
  • When it's cooked, reserve ¼ cup of the pasta water, then drain the pasta well.
  • Return the pasta to the warm pot and add the eggplant, capsicum, all the oil from the frying pan, plus the bocconcini, tomatoes and the reserved pasta water.
  • Combine, stirring well, until the bocconcini starts to melt.
  • Scatter with torn basil and finish with a hefty grind of black pepper.

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