Ingredients
- 1 lb Eggplant, cut into 1-inch cubes
- Cento Blended Italian Style Oil 75% Canola Oil 25% Extra Virgin Olive Oil, for frying
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 1 can Cento Certified San Marzano Tomatoes (28 oz), crushed by hand
- 1 lb Anna Rigatoni
- 1/4 tsp Fresh Basil Leaves, chopped
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- 1/2 cup Grana Padano Cheese, grated
- 1 cup Ricotta Cheese
Directions
Cook rigatoni according to the package instructions until al dente, then set aside. Sprinkle cut eggplants with salt and let sit for 30 minutes to draw out moisture. Afterward, pat eggplants dry with paper towels. In a large skillet, fry eggplant in batches until golden brown and tender, about 5-7 minutes per batch. In another pan, heat oil and add garlic. Add in tomatoes, mix in seasonings and cooked eggplants. Add in rigatoni and sprinkle in cheese. Mix together and serve with ricotta, garnishing with basil. Serves 6.
