Caramelized Eggplant and Arugula Rigatoni

Planting vegetables during The Summer of Gardening Mishaps (courtesy of moi) and actually yielding vegetables IS the cat's pajamas. (I wish cats wore pajamas, that would be hysterical)

Tada! My first eggplants! Aren't they adorable?



Of course, I needed to cut the cuties on a day when I did not feel like cooking. Voila, a very simple pasta dish. Moderately healthy. No promises.

Caramelized Eggplant and Arugula Rigatoni




3 small eggplant (cut into thick slices)
2 tsp olive oil
1 clove garlic, smashed
3 tbsp butter, unsalted
3/4 cup white wine
2 cups rigatoni
2 1/2 cups arugula
1/4 cup pine nuts
1/2 cup parmesan cheese
salt
pepper

On three paper towels, microwave eggplant slices for 10 minutes. *This is a crucial step as the eggplant needs to release water so it does not become soggy.*

Meanwhile, boil salted water, add rigatoni, drain.

In sauce pan, 2 tbsp. of butter. Add garlic and white wine. Bring to a boil. Discard garlic. Continue boiling until slightly reduced. Add a pinch of salt.

In saute pan, heat 2 tbsp. olive oil until smoking (another important step). Add eggplant and brown. Place eggplant in bowl. Immediately add reduced wine sauce to pan and scrape brown bits. Add eggplant back to pan and turn off heat. Add arugula and pine nuts to pan.

Add drained pasta, 1 tbsp. butter, 1/4 cup parmesan cheese, salt and pepper as needed. Stir until melted.

Top with additional parmesan.