Baked rigatoni with aubergine & mozzarella

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1. Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut-side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes.
2. Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
3. Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente - it should be undercooked because it finishes off in the oven. Drain well and tip into a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the crushed garlic and chopped olives. Toss the oil mixture through the pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.
4. Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.)
5. Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter half the tomatoes and their juices over the pasta in the dish. Roughly tear the basil leaves and scatter on top. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here 3-4 hours in advance). Bake for 20-25 minutes, until piping hot and the top is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.

Per serving

722 kcalories, protein 29g, carbohydrate 73g, fat 37 g, saturated fat 16g, fibre 7g, salt 2.07 g

'We really enjoyed the wonderful ingredients in this dish. You do need an ultra large baking tray if you're going to roast all the tomatoes at once.'

Latest comments and suggestions

• Catherine

  02 March 2008

  Catherine rated this recipe

  

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• sally

  25 March 2008

  sally rated and commented on this recipe

  

  This was soooo good! Next time I will use a lot more tomatoes (I couldn't see the amount specified in the recipe?) and less pasta, I used wholewheat pasta as always and this was really delicious, it will definitely become a favourite in our house.

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• Anne Gol

  27 March 2008

  Anne Gol commented on this recipe

  I have used this recipe it was very good - I remember buying a lot of tomatoes for it but now the quantity is missing from the recipe. Can anyone help me & supply the quantity for tomatoes? I want to make this at the weekend.

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• Anne Gol

  27 March 2008

  Anne Gol rated and commented on this recipe

  

  Oops forgot the rating!

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• MushyPeaBrain

  04 June 2008

  MushyPeaBrain commented on this recipe

  1.25kg/2lb 12oz tomatoes

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• lesley

  16 July 2008

  lesley commented on this recipe

  I found the length of time to cook the tomatoes far to long mine were chargrilled in the 45 mins never mind putting them back in for another 45mins did i read it wrong

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• moirak2

  20 September 2008

  moirak2 commented on this recipe

  when converting kilos to lbs. there is 2.2 lbs in every kilo so you would need a little over 2 lbs. of tomatoes. I think 90 mins its too long for tomatoes to cook, maybe its a misprint. hope that answered your questions

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• recipes

  18 November 2008

  recipes rated and commented on this recipe

  

  Found this really boring

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• yumyum

  26 February 2009

  yumyum rated and commented on this recipe

  

  I have made this so many times as my husband loves it. I agree that the tomatoes only need 45 minutes and I play about with the amount. Definately better with buffalo mozzarella but in this credit crunch am currently making (literally - in the oven as I type!) it with ordinary but use more. I often make it without the aubergine as my husband isn't keen and the dish does not suffer as a result.

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Ingredients

• 1¼ kg small vine or small plum tomatoes
• a sprinkling of golden caster sugar
• 4 tbsp extra-virgin olive oil , plus extra for drizzling
• 1 large aubergine (about 450g/1lb)
• 500g rigatoni
• 2 garlic cloves , crushed
• 85g black olives , stoned and chopped
• 2 good handfuls of basil leaves, plus extra for serving
• 450g buffalo mozzarella
• 50g parmesan , freshly grated, plus extra for serving

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 30 mins

Vegetarian

Ingredients

• 1¼ kg small vine or small plum tomatoes
• a sprinkling of golden caster sugar
• 4 tbsp extra-virgin olive oil , plus extra for drizzling
• 1 large aubergine (about 450g/1lb)
• 500g rigatoni
• 2 garlic cloves , crushed
• 85g black olives , stoned and chopped
• 2 good handfuls of basil leaves, plus extra for serving
• 450g buffalo mozzarella
• 50g parmesan , freshly grated, plus extra for serving

Per serving

722 kcalories, protein 29g, carbohydrate 73g, fat 37 g, saturated fat 16g, fibre 7g, salt 2.07 g

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