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    Rigatoni with Roasted Eggplant and Prosciutto

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    Pixicook editorial team
    clock-icon45 minutes

    A robust and flavorful pasta dish featuring roasted eggplant, crispy prosciutto, and a rich tomato sauce.

    Italian
    Easy
    Intermediate

    Ingredients for Rigatoni with Roasted Eggplant and Prosciutto

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Kosher Salt

    to taste

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    Mezzi Rigatoni

    0 oz

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    Eggplant, unpeeled, cut into 1/2-inch dice

    0 lb

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    Extra Virgin Olive Oil

    tablespoons

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    Black Pepper

    to taste

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    Prosciutto, roughly chopped into 1- to 1.5-inch pieces

    0 oz

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    Shallots, thinly sliced into rings

    each

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    Garlic Clove, thinly sliced

    each

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    Serrano Chile, seeded, if you like, and thinly sliced into rings

    each

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    Sun Gold Tomatoes

    0 lb

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    Diced Tomatoes, with their juices

    0 oz

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    Fresh Mozzarella, finely chopped

    0 oz

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    Fresh Basil, roughly chopped

    cups

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    Mint, roughly chopped

    cups

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    Flaky Salt

    to taste

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