Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Plum tomatoes, peeled, cored -washed
-diced 1 To 2 cloves Garlic -- peeled
8 oz Fresh mozzarella cheese -- 2 c Rigatoni pasta -- homemade
-chopped -preferred
1 To 2 cups Diced eggplant Salt to taste
1 c Extra virgin olive oil Pot of boiling water
2 sm Bunches fresh basil --

-------------------------GARNISHES------------------------------
Chopped tomatoes Basil leaves

This dish may be served as a main dish accompanied by a garden salad.

Pour 1 to 2 Tbsp olive oil into a saucepan set on high heat. Add 1 to
2 garlic cloves. As soon as oil heats up set saucepan away from heat.
Remove garlic. Salt diced eggplant and add to saucepan. Over heat
toss to saute evenly. Stir and let cook. Chop the basil, reserving
four leaves for garnish. Toss the eggplant again. Add the diced
tomatoes and toss to combine. Add the chopped basil. Stir and add 2
spoons of boiling water. Let cook, stirring occasionally.

Cook pasta in the boiling water, to which a little olive oil has been
added to prevent pasta from sticking. Cook al dente.

Add 3 more spoons of boiling water to vegetables and stir. Drain the
the pasta and add to the vegetables. Add a handfull of the mozzarella
to the vegetables. Stir to mix.

Spoon rigatoni onto a serving plate. Top with mozzarella cheese.
Garnish with chopped tomatoes, a basil leaf and a touch of olive oil.

Source: World Class Cuisine, 11/9/94 Typed for you by Marjorie
Scofield 11/13/94

Recipe By : Chef Guiseppi Sestito, Hyde Park Hotel, London,
England

From: Marjorie Scofield Date: 10-13-95 (03:47) (160)
Fido: Recipes

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