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Componata With Rigatoni

Natural.Foodie's picture
Ingredients
  Olive oil 3 Tablespoon
  Thinly sliced onions 2 Cup (32 tbs)
  Garlic 4 Clove (20 gm), minced
  Cubed eggplant 2 Cup (32 tbs)
  Chopped tomatoes 1 1⁄2 Cup (24 tbs)
  Thinly sliced zucchini 1 1⁄2 Cup (24 tbs)
  Sweet red pepper 1 Large, thinly sliced
  Thinly sliced mushrooms 1 Cup (16 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Dried basil 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried sage 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
  Rigatoni 8 Ounce
  Grated sapsago cheese 1⁄3 Cup (5.33 tbs)
Directions

MAKING
1. In a large pot of boiling water, cook the rigatoni until tender.
2. Drain and transfer to a large serving platter.
3. In a 6-quart pot over medium heat, heat the oil and sauté the onions
4. Cook for about 10 minutes or until onions are soft and translucent.
5. Add the garlic and cook for about a minute.
6. Add the eggplant, tomatoes, zucchini, peppers, mushrooms, parsley, basil, oregano, sage, thyme, and hot-pepper sauce.
7. Cover and cook over medium-low heat for about 10 minutes, or until the vegetables have released their natural juices.
8. Raise the heat to medium and cook, uncovered, for 15 to 20 minutes, or until the vegetables are soft.

SERVING
9. In a serving plate, arrange the rigatoni.
10. Top with the vegetables and sprinkle with the cheese and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Healthy
Cook Time: 
25 Minutes
Servings: 
4

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