Rigatoni with sweet tomatoes, eggplant and mozzarella from Jamie's Dinners: The Essential Family Cookbook by Jamie Oliver

  • basil
  • mozzarella cheese
  • Parmesan cheese
  • heavy cream
  • eggplants
  • canned tomatoes
  • balsamic vinegar
  • rigatoni pasta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on February 05, 2021

    Very indulgent, but very delicious! For 2 people I made about 2/3rds of the quantity for the sauce (using a whole aubergine, one can of plum toms and bit of tomato sauce I had leftover from something else) and half the quantity of mozarella and pasta. It was really really yummy, and even my partner who doesn't like aubergine loved it. It's definitely a competitor for Ottolenghi's Pasta ala Norma, my favourite aubergine pasta dish up to now!

  • westminstr on September 25, 2018

    Really liked this though (because?) it is more luxurious than pasta sauces I usually make. We had hopes it could convert the kids on eggplant but it didn't. Leftovers went into a casserole dish with a little more cream & mozzarella & parm on top. This was really good too!

  • annapanna on January 11, 2014

    I love vegetarian pasta sauces and this one is quite nice, much faster to make than Pasta alla Norma, as you leave the aubergines in the pan when you add the tomatoes instead of frying them separately. In my opinion the cream is optional and I may skip it next time for a lighter version. Simple and good for a week night meal.

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