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🍆 Roasted Eggplant Rigatoni with Walnut

610 kcal · 45 min · 4 servings

Ingredients

• 320 g Rigatoni pasta
• 300 g Eggplant (diced)
• 50 g Walnuts (roasted)
• 30 g Tomato paste
• 40 ml Olive oil
• 10 g Garlic (chopped)
• 8 g Salt
• 100 ml Water

Instructions

1. 1. Preheat the oven to 200 degrees. Mix the diced eggplant with half the olive oil and salt. Bake them for 25 minutes in the oven until soft.
2. 2. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente.
3. 3. Heat the remaining olive oil in a large pan. Sauté the chopped garlic for 1 minute.
4. 4. Stir in the tomato paste and cook it for 1 minute. Add the water and let it simmer briefly.
5. 5. Remove the baked eggplant from the oven and add it to the pan with the tomato sauce. Mix everything well.
6. 6. Add the drained pasta to the pan. Mix it with the sauce.
7. 7. Coarsely crush the roasted walnuts. Sprinkle them over the pasta before serving the dish.

Nutrition per serving

• kcal: 610
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 72 g