45 minutes
A robust and flavorful pasta dish featuring roasted eggplant, crispy prosciutto, and a rich tomato sauce.
to taste
Mezzi Rigatoni
0 oz
Eggplant, unpeeled, cut into 1/2-inch dice
0 lb
tablespoons
to taste
Prosciutto, roughly chopped into 1- to 1.5-inch pieces
0 oz
Shallots, thinly sliced into rings
each
Garlic Clove, thinly sliced
each
Serrano Chile, seeded, if you like, and thinly sliced into rings
each
Sun Gold Tomatoes
0 lb
Diced Tomatoes, with their juices
0 oz
Fresh Mozzarella, finely chopped
0 oz
Fresh Basil, roughly chopped
cups
Mint, roughly chopped
cups
Flaky Salt
to taste
1. Preheat the oven and roast eggplant
Preheat your oven to 425 degrees. While the oven is heating, toss the diced eggplant with 1/4 cup of extra-virgin olive oil and a generous seasoning of salt and black pepper. Spread the eggplant evenly on a large rimmed sheet pan and roast it in the oven for about 25-30 minutes, flipping the pieces halfway through to ensure they brown evenly and develop a beautiful golden color.
2. Cook prosciutto
As the eggplant roasts, heat 2 tablespoons of olive oil in a deep 12-inch skillet over medium heat. Add the chopped prosciutto and cook for about 2-3 minutes until it becomes crispy. Transfer the prosciutto to a paper towel-lined plate to drain any excess oil.
3. Cook aromatics and tomatoes
In the same skillet, add the thinly sliced shallot, garlic, and chile, cooking for about 2 minutes until they become fragrant and slightly softened. Next, add the cherry tomatoes and cook them down for 5-7 minutes, pressing on the tomatoes with a spoon to help them burst and release their juices. Stir in the canned diced tomatoes along with their juices, season with salt and pepper, and let the mixture simmer for about 15 minutes until it thickens and the flavors meld together.
4. Cook pasta
While the tomato sauce is simmering, bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions. Before draining the pasta, reserve 1 cup of the pasta cooking water. This starchy water will help to bring the sauce and pasta together.
5. Combine pasta and sauce
Once the eggplant is roasted, add it to the tomato sauce in the skillet, stirring well to combine. Add the drained pasta to the skillet and toss everything together, using a splash of the reserved pasta water if needed to loosen the sauce. Stir in the finely chopped fresh mozzarella, which will start to melt and coat the pasta beautifully.
6. Serve
To serve, plate the pasta in the skillet or divide it among bowls. Top each serving with the crispy prosciutto and a generous sprinkle of fresh herbs. If desired, finish with a pinch of flaky salt for an extra touch of flavor. Enjoy your delicious meal!
Replace eggplant with mushrooms and prosciutto with bacon. Incorporate a splash of white wine in the sauce for added depth.
Substitute eggplant with zucchini and prosciutto with pancetta. Add a touch of lemon zest for a fresh twist.
Omit the prosciutto and add roasted chickpeas for protein. Stir in some spinach for extra greens.
Swap out the eggplant for roasted bell peppers and the prosciutto for strips of grilled chicken. Use a tomato cream sauce for richness.
Use butternut squash instead of eggplant and replace prosciutto with sautéed shrimp. Garnish with sage for an autumnal flavor.
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