A simple vegetarian pasta dish. Charring the aubergines before simmering the flesh in a tomato-based sauce imparts a rich, smoky flavor to the final dish.
– Rigatoni – Aubergines – Olive oil – Onion – Celery – Carrots – Garlic
– Tomato paste – Red wine – Canned cherry tomatoes – Fresh basil leaves – Feta cheese
Poke several holes in the aubergines. Roast them in the oven for about 45 – 50 minutes. They are done when they look collapsed and the skin is charred. Scoop out the flesh and discard the skins.
Sauté the onion, celery, carrots and tomato paste. Then, add the garlic. Deglaze the pan with the red wine. Add the canned tomatoes and the aubergines. Season with salt and pepper. Let it simmer until slightly thickened.
Cook the pasta until al dente. Transfer the pasta directly to the aubergine ragu. Toss and stir until the pasta is evenly coated. Sprinkle with crumbled feta cheese and enjoy!