Roasted Eggplant & Whole Wheat Rigatoni with Rustic Tomato Sauce
This heart-healthy revision of a Sicilian classic maximizes flavor and nutrition. By roasting the eggplant until creamy and building the sauce on a foundation of sweet aromatics, we create a dish that's both deeply satisfying and perfectly aligned with the principles of the Mediterranean Diet. Whole wheat pasta provides a nutty, robust base for the bright tomato, savory eggplant, and sharp ricotta salata.
Servings 6
Calories 478kcal
Ingredients
- 1.25 lbs about 570g Italian eggplant, cut into ¾-inch cubes
- 6 tablespoons extra-virgin olive oil divided
- ¾ teaspoon kosher salt divided
- 1 lb 454g whole wheat rigatoni or penne
- 1 small yellow onion finely chopped
- 1 medium carrot finely chopped
- 1 celery stalk finely chopped
- 4 cloves garlic thinly sliced
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 28-ounce can San Marzano whole peeled tomatoes, crushed by hand
- 1 bay leaf
- 1 teaspoon fresh lemon juice
- ½ cup fresh basil leaves torn
- 2 ounces about 57g aged ricotta salata, for grating
Instructions
- Caramelize the Eggplant. Preheat your oven to 425°F (220°C). On a large, rimmed baking sheet, toss the eggplant cubes with 3 tablespoons of the olive oil and ½ teaspoon of kosher salt until evenly coated. Spread into a single layer and roast for 25-30 minutes, flipping halfway through, until deeply golden brown and tender.
- Build the Aromatic Foundation. While the eggplant roasts, heat the remaining 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrot, and celery. Sauté, stirring occasionally, for 8-10 minutes, until the vegetables are soft and sweet.
- Bloom the Spices & Paste. Add the sliced garlic, red pepper flakes, and dried oregano to the pot. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing it to toast against the bottom of the pot to develop a rich, deep flavor.
- Simmer the Rustic Sauce. Pour in the hand-crushed tomatoes and their juices, add the bay leaf, and season with the remaining ¼ teaspoon of kosher salt. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it gently bubble for 20 minutes to allow the flavors to meld.
- Cook the Pasta. As the sauce simmers, bring a large, generously salted pot of water to a boil. Cook the whole wheat rigatoni according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water.
- Combine and Finish. Remove the bay leaf from the sauce. Stir in the fresh lemon juice. Drain the pasta and add it directly to the pot with the sauce, along with the roasted eggplant and half of the torn basil. Toss everything together, adding splashes of the reserved pasta water as needed to create a smooth, emulsified sauce that clings to the pasta.
- Serve and Garnish. Divide the pasta among six bowls. Top each serving with a generous grating of ricotta salata, the remaining fresh basil, and a final, light drizzle of extra-virgin olive oil if desired. Serve immediately.
Notes
- On Eggplant: Using smaller, firm eggplants will result in fewer seeds and a sweeter flavor. There's no need to peel them; the skin adds texture and fiber.
- Cheese Choice: If you can't find aged ricotta salata, Pecorino Romano is a suitable, sharp-flavored alternative that works well with the robust whole wheat pasta.
- Make-Ahead: The sauce can be made up to three days in advance and stored in the refrigerator. Reheat gently on the stovetop before tossing with freshly cooked pasta and roasted eggplant.
Nutrition Facts
Per serving: approximate- Calories: 478
- Total Fat: 18 g
- Saturated Fat: 3.7 g
- Sodium: 470 mg
- Total Carbohydrate: 67 g
- Dietary Fiber: 15 g • Total Sugars: 11 g
- Added Sugars: 0 g
- Protein: 15 g