Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Rigatoni With Tomato, Eggplant, & Red Peppers Recipe
    Lost? Site Map

    Rigatoni With Tomato, Eggplant, & Red Peppers

    Rigatoni With Tomato, Eggplant, & Red Peppers. Photo by Chickee

    1/1 Photo of Rigatoni With Tomato, Eggplant, & Red Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Enjolinfam's Note:

    This sauce goes well with a tubular pasta, such as rigatoni, or a long pasta, such as spaghetti. It benefits from slower cooking, becoming a rich sauce that is delicious accompanied by a leafy green salad. From The Classic Vegetarian Cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally.
    2. 2
      Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm.
    3. 3
      Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check.
    4. 4
      Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil.
    5. 5
      Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.

    Ratings & Reviews:

    • on February 13, 2014

      45

      This was a delicious topping for our spaghetti noodles. I got everything cooking then left it on a very low temperature (tended by my son's occasional stirring) while I went to do yoga. I let it simmer for about 1-1/2 hours and the eggplant just melted in our mouths! Like others, I added other spices: oregano, a dash of crushed red pepper, italian seasoning, some garlic powder (because the garlic alone wasn't enough for me), and a touch of honey to cut the acidity. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2008

      45

      A good, easy, healthy recipe. Thanks! I used 4-5 cloves of garlic, and would use a small onion next time. Otherwise, perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2008

      45

      This recipe is wonderful! My husband and I really enjoyed a great tasting meal with out any meat. LOL I did add a few extra spices to my own dish. Some that I love to cook with. We will be adding this recipe to our monthly menus. Thanks a bunch.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Rigatoni With Tomato, Eggplant, & Red Peppers

    Serving Size: 1 (545 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 623.3
     
    Calories from Fat 144
    23%
    Total Fat 16.0 g
    24%
    Saturated Fat 2.9 g
    14%
    Cholesterol 95.7 mg
    31%
    Sodium 39.4 mg
    1%
    Total Carbohydrate 103.2 g
    34%
    Dietary Fiber 12.1 g
    48%
    Sugars 13.8 g
    55%
    Protein 20.1 g
    40%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes