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Rigatoni with Eggplant Caponata

Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.

  • Servings: 4

Source: Everyday Food, April 2008



  1. In a large pot of boiling salted water, rigatoni until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add eggplant caponata to pasta; toss, gradually adding enough reserved pasta water to mixture to coat pasta lightly. Serve garnished with Parmesan.

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