Baked Rigatoni with Eggplant, Slow-roasted Tomatoes & Salted

  • Baked Rigatoni with Eggplant, Slow-roasted Tomatoes & Salted

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  • 250 g rigatoni
  • 8 x roma tomatoes, halved
  • 1/3 cup extra virgin olive oil
  • 1/2 cup chopped oregano
  • 2 x eggplant
  • 4 x sprig onions, finely sliced
  • 2 cloves garlic, crushed
  • 1 x long red chilli, seeded, thinly sliced
  • 100 g salted ricotta, grated
  • 1 bunch rocket, leaves torn


Preheat oven to 190C or 170C fan. Cook pasta in a pan of salted boiling water according to packet directions. Drain, reserving 1/2 cup of cooking water.

Place tomato, cut-side up, on a baking tray. Drizzle with 1 tsp of olive oil and scatter over half of oregano. Season. Bake for 45 mins, until soft.

Cut eggplant in half, lengthways. Using a spoon, scoop out flesh. Set aside. Place eggplant shells in a baking dish and drizzle with 1 tsp of olive oil. Season. Bake for 10 mins, until partially cooked.

Chop eggplant flesh into 1cm squares. Heat remaining oil in a large frying pan on medium. Cook onion, garlic and chilli for 2-3 mins, until fragrant. Add eggplant and cook for 5 mins, stirring, until soft. Add tomato and remaining oregano. Stir to combine. Add pasta, reserved water and half of ricotta. Stir to combine.

Spoon pasta mixture into eggplant shells and sprinkle over remaining ricotta. Bake for 10-15 mins, until cheese melts. Serve with rocket drizzled with extra olive oil.

In each serve: 2581 kilojoules, 22g protein, 33g total fat (8g sat fat), 54g carbohydrate (11g sugar), 10g fibre, 400mg sodium.

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  • Exactly right Snjezana, that’s where thee idea came from…. :)


    by Luca Ciano on 02/02/2013, 12:15
    Luca Ciano