Ripe's Eggplant Romesco Rigatoni

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[Photograph: Paulette Phlipot]

Treat your eggplant right and good things will come to you. Treat it badly and well, according to Cheryl Sternman Rule, author of Ripe, you'll end up with a oily, sloppy mess.

This Eggplant Romesco Rigatoni treats the meaty eggplant very well indeed, roasting it with onions and peppers before blending it with tomatoes and toasted almonds for an amazing pasta sauce that just to happens to be vegan.

What Worked: Transforming a classic Catalan sauce into to a pasta topper is a great move. The eggplant lends a great meatiness to this vegan meal.

What Didn't: This sauce is a keeper, no problems here.

Suggested Tweaks: Romesco can be used as a dip or a sauce for seafood. We envision ourselves going that route with the leftover sauce.

As always with our Cook the Book feature, we have five (5) copies of 'Ripe' to give away.

Recipes from the Book

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