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Rigatoni with tomatoes and glazed eggplants


For 4-5 persons

  • 2 flesh tomatoes
  • A medium-sized eggplant
  • 3 tbsp of butter
  • 2 tbsp sugar beet syrup
  • 500g rigatoni
  • Salt, pepper, herbs
  1. Cook the rigatoni according to the pack instructions.
  2. Peel the tomatoes by making a cross incision in the bottom and immersing them in boiling water, cut them into small pieces.
  3. Wash and slice the eggplant, cut it into small pieces.
  4. Heat the butter, add the sugar beet syrup. Permanently turn over the diced eggplants and let them caramelize.
  5. Stir in the tomatoes and rigatoni and season to taste.

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