It's the perfect time of year for pasta, and keeping your family full is easy with Marilyn's Rigatoni and Roasted Eggplant Pasta.  With a short preparation you're guaranteed to spend most of your time enjoying this delicious Italian meal!

2 small eggplants (about 1 ½ pounds)

2 med heads racicchio

½ cup extra-virgin olive oil

½ cup chopped onion

3 large cloves garlic, minced

1 teaspoon smoked paprika

¼ teaspoon cayenne

¼ cup chopped flat-leaf parsley

1 tablespoon fresh thyme leaves

1/3 dry white wine

15 ounce can whole Roma tomatoes, chopped, with juice

½ cup chicken broth

16 ounces rigatoni, cooked al dente

8 ounces fresh goat cheese, crumbled


Peel and cube the eggplant. Core and cut the radicchio into wedges.

Place both on a heavy baking sheet and drizzle with olive oil to lightly coat.  Lightly season with salt.  Roast in a preheated 400 oven for about 15 - 20 minutes or until eggplant is fork tender.  Cool and chop coarsely


Heat 3 tablespoons oil in a heavy and saute onion and garlic.  Add paprika and cayenne and cook briefly.  Stir in the parsley , thyme and wine.  Cook on high, uncovered, for a few minutes to reduce the wint.  Stir in the tomatoes and broth and cook about 5 minutes more.

Toss in the eggplant and radicchio and season tp taste.

Toss with the rigatoni and cheese.

Serve hot.