Lunch

Roasted Eggplant & Pomegranate Caponata Rigatoni

Name: Roasted Eggplant & Pomegranate Caponata Rigatoni
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 medium eggplant (about 450g), cut into ¾-inch cubes; 250g cherry tomatoes, halved; 1 medium red onion, thinly sliced; 4 garlic cloves, thinly sliced; 3 tbsp extra-virgin olive oil; 2 tbsp pomegranate molasses; 3 tbsp golden raisins; 2 tbsp pine nuts; 1 tbsp capers, drained; 200g whole-grain or semolina rigatoni; 100g ricotta salata, coarsely crumbled; 60g fresh pomegranate arils; 2 tbsp fresh basil, torn; Sea salt, cracked pepper; Lemon zest

Charred eggplant and roasted tomatoes meld into a silky Sicilian caponata finished with pomegranate molasses and pomegranate arils for brightness. Tossed with chewy rigatoni, toasted pine nuts, and tangy ricotta salata shards.

956cal 26gprotein 136gcarbs 37gfat 15min prep 35min cook 2serves

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