Like any sane person, I love burrata.  Fresh mozzarella filled with cream? What’s not to love?  My typical burrata consumption is via an app at a restaurant, some crusty bread, a big glob of burrata… etc.  I don’t usually stir burrata into pasta sauces… or put big hunks of it on top of a bowl of pasta…. until this eggplant rigatoni situation.  Why haven’t I been putting piles of burrata on top of all my pasta dishes? Even if you’re not an eggplant person you’ll like this dish because… burrata.

You’ll need:

• 1 pound rigatoni
• 1 28 ounce can diced tomatoes
• Salt/pep
• Olive oil
• Red pepper flake
• 2 cups yellow onion, thinly sliced and quartered
• 1 large eggplant, chopped
• 4 cloves garlic, chopped
• 2 balls of burrata, (200 grams total)
• 0.25 cup microgreens or chopped parsley (optional)

To Make:

1. Heat a few tablespoons olive oil in large skillet over medium heat.  Add onions pinch of salt/pep and sauté about 25 minutes.
2. Add eggplant and garlic and cook another five minutes.
3. Add tomatoes and pinch red pepper flake.  Bring to a simmer for a few minutes.
4. Tear up one of the burrata balls and stir it into the eggplant/sauce mixture.
5. Cook pasta according to package instructions.  Add drained pasta to pasta sauce and stir to combine.  Serve, garnished with hunks of burrata and microgreens. One note- I did not love this as leftovers the way I loved it when it was fresh…I mean  still ate it but it wasn’t the same.

Inspired by donnahaydonnahay