Recipe: Rigatoni with eggplant and shiitake



By Fabiola Zefi

As Italians would say; mangia, mangia!

I never knew what good pasta tasted like until I visited Italy back in 2011. Ahhhh, Italy is not only my favorite place on earth because of its beautiful and buoyant women, sophisticated men, impeccably dressed people and breathtaking scenery. It’s one of my favorites because of their out-of-this-world food and simple ingredients used to make it so deliciozo!


  • 1 package corn rigatoni or whatever pasta of choice, anything but spaghetti. It just tastes better.
  • 2-3 cloves garlic
  • 2 large eggplants
  • 4 cups shitake mushrooms
  • 1 cup mesclun greens
  • 1/4 cup grana padano
  • Salt & pepper to taste


  • Bring pasta to a boil. I like mine Al Dente so check cooking instructions for that. Strain, place back in cooking pot to keep warm.
  • Sautee the garlic until brown in olive oil, add eggplant, ten minutes after add the shiitake. Sautee all until caramelized, probably about 25 minutes. Top pasta with it and the mesclun greens and grana padano.

Voila! Italian night every night!


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