Rigatoni with Eggplant and Buffalo Mozzarella

Recipe courtesy of The Earthbound Cook by Myra Goodman

Serves 4

Ingredients

4 tbs. olive oil

pinch of dried red pepper flakes

1 large eggplant, cut into ½-inch dice (peeled or unpeeled)

3 cups marinara sauce

salt and pepper

12 ounces rigatoni

1 ball fresh milk mozzarella, cut into ½-inch cubes

6 fresh basil leaves, roughly torn

½ cup freshly grated Parmesan cheese

Preparation

1. Bring 4 quarts water to a boil in a large covered pot over high heat.

2. While the water is heating, heat the olive oil in a large skillet over high heat. When the oil is very hot, add the red pepper flakes and the eggplant. Cook, turning the eggplant frequently, until it begins to brown and soften slightly, about 2 minutes.

3. Add the tomato sauce to the skillet and reduce the heat to low. Simmer gently until the mixture is hot and the eggplant is almost tender, 2 to 3 minutes. Remove the skillet from the heat. Season with salt and pepper to taste.

4. Add 2 tablespoons salt to the boiling water and stir in the rigatoni. Cook, stirring once or twice according to the package directions until the pasta is al dente, 10 to 12 minutes. Just before the rigatoni is done, reheat the eggplant mixture over medium heat.

5. Drain the pasta and immediately transfer it to a warmed bowl. Pour the sauce over the rigatoni and toss thoroughly to distribute the sauce evenly over the pasta. Add the mozzarella and basil, and toss to combine. Serve hot, with the grated cheese on the side.