Rigatoni with eggplant puree from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Afiesler on October 10, 2025

    This was so good! A little Middle Eastern slant to the eggplant with the mint and pine nuts. We used whole wheat pasta for an extra nutty flavor. We roasted a double batch of sauce with our end of the garden eggplant. Perfect for an extra easy dinner. ??

  • Lepa on January 12, 2018

    This is easy to make and seriously delicious! I made it with mint and used parmesan instead of ricotta salata.

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