http://leitesculinaria.com/6736/recipes-rigatoni-tomatoes-eggplant-mozzarella.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/6736/recipes-rigatoni-tomatoes-eggplant-mozzarella.html#comment-48274 David Leite Mon, 05 Dec 2011 04:20:31 +0000 http://leitesculinaria.com/wordpress/?p=6736#comment-48274 Great work, Jeff. Great work, Jeff.

]]> http://leitesculinaria.com/6736/recipes-rigatoni-tomatoes-eggplant-mozzarella.html#comment-48266 Jeff Mon, 05 Dec 2011 02:38:56 +0000 http://leitesculinaria.com/wordpress/?p=6736#comment-48266 Here's our <a href="http://www.facebook.com/media/set/?set=a.202789299804263.50739.175772672505926&type=3" rel="nofollow">interpretation</a>. Here’s our interpretation.

]]> http://leitesculinaria.com/6736/recipes-rigatoni-tomatoes-eggplant-mozzarella.html#comment-16800 Testers' Choice Wed, 11 Aug 2010 22:52:45 +0000 http://leitesculinaria.com/wordpress/?p=6736#comment-16800 [Jennifer V.] This dish was lovely and very easy to put together. While it does require some time over a hot stove (perhaps not the most enjoyable spot to be during the summer), the payoff is definitely worth it. The eggplant becomes all soft and mushy, mixed in with the tomatoes, and there's nothing like gooey mozzarella strewn throughout to bring it together. Definitely add the optional dried chiles—I used one dried chile de arbol, although I could have easily increased it to two. I also recommend adding a touch of sugar to the tomatoes—I've always made my tomato-based pasta sauces with some sugar, though, so that’s to my taste. Finally, while adding cream does impart a nice mouthfeel, I don't think it's absolutely necessary. [Jennifer V.] This dish was lovely and very easy to put together. While it does require some time over a hot stove (perhaps not the most enjoyable spot to be during the summer), the payoff is definitely worth it. The eggplant becomes all soft and mushy, mixed in with the tomatoes, and there’s nothing like gooey mozzarella strewn throughout to bring it together. Definitely add the optional dried chiles—I used one dried chile de arbol, although I could have easily increased it to two. I also recommend adding a touch of sugar to the tomatoes—I’ve always made my tomato-based pasta sauces with some sugar, though, so that’s to my taste. Finally, while adding cream does impart a nice mouthfeel, I don’t think it’s absolutely necessary.

]]> http://leitesculinaria.com/6736/recipes-rigatoni-tomatoes-eggplant-mozzarella.html#comment-2564 David Leite Wed, 02 Dec 2009 01:56:59 +0000 http://leitesculinaria.com/wordpress/?p=6736#comment-2564 Hi, Gudbjorg. It's a homey, stick-to-your-ribs dish isn't it? Jamie Oliver does comfort food very well. Glad you enjoy it. Hi, Gudbjorg. It’s a homey, stick-to-your-ribs dish isn’t it? Jamie Oliver does comfort food very well. Glad you enjoy it.

]]> http://leitesculinaria.com/6736/recipes-rigatoni-tomatoes-eggplant-mozzarella.html#comment-2555 Gudbjorg Tue, 01 Dec 2009 16:56:39 +0000 http://leitesculinaria.com/wordpress/?p=6736#comment-2555 I love this recipe, have prepared it many times the gooey mozzarella just makes this dish! Thanks I love this recipe, have prepared it many times the gooey mozzarella just makes this dish! Thanks

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