Rigatoni Siciliana With Roasted Eggplant and Capers
Roast eggplant and sauté garlic top rigatoni in a flavorful marinara sauce with capers for a delicious Rigatoni Siciliana side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at happybellyafter.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Saucepan
- Colander
- Mixing spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Tongs
- Mason jar
- Kitchen scale
- Measuring cup
- Spatula
- Serving bowl
- Plate
- Freezer
- Stove
Ingredients
- 1 large or 2 medium eggplant
- 5 large cloves garlic, peeled, smashed and thinly sliced
- 1 tbsp olive oil
- two 28 oz boxes of Pomi® chopped tomatoes
- 3 tbsp extra virgin olive oil
- 1 medium onion, peeled and cut in half
- 2 carrots, scrubbed and trimmed
- 1 tsp salt
- ¼ tsp baking soda, optional
- 1 tbsp Miyoko’s cultured butter
- freshly ground black pepper
- 3 tbsp capers
- 1 lb rigatoni
- cashew parmesan, recipe follows
- fresh basil, julienned
- ¾ cup cashew meal
- ¼ cup nutritional yeast
- 1 tsp sea salt
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