creamy tomato, burrata and eggplant pasta

  • 400g rigatoni
  • ¼ cup (60ml) extra virgin olive oil
  • 2 medium eggplant (aubergine), roughly chopped
  • sea salt and cracked black pepper
  • 4 cloves garlic, thinly sliced
  • 400g can chopped tomatoes
  • 2 x 100g burrata+, torn
  1. Cook the pasta in a saucepan of salted boiling water for 8–10 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid. Set aside and keep warm.
  2. While the pasta is cooking, heat the oil in a deep-sided frying pan placed over high heat. Add the eggplant, salt and pepper and cook for 2 minutes.
  3. Add the garlic and cook for a further 4 minutes or until soft. Add the tomato, reduce heat to medium and cook for 4 minutes or until the eggplant is tender. Add half the burrata and stir until creamy and melted.
  4.  Add the pasta and reserved cooking liquid to the pan and toss to combine. Divide between plates and top with remaining burrata to serve. Serves 4.

+ Burrata is a fresh mozzarella made with cream. Find it at specialty food stores, cheese shops and some greengrocers.
Tip: Fresh herbs add some green to this dish – we’ve used micro (baby) basil.

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