For the fans of meat-free Monday

For the fans of meat-free Monday

If you're a full-time vegetarian or simply lean towards a meat-free Monday, check out this Donna Hay creamy tomato, burrata and eggplant rigatoni. We think it will win the hearts of even the most sceptical of family members. It's also quick and easy-peasy to fix for your tribe.


400g rigatoni

1/4 cup (60ml) extra virgin olive oil

2 medium eggplant (aubergine), roughly chopped

sea salt and cracked black pepper (to your liking)

4 cloves garlic, thinly sliced

400g can chopped tomatoes

2 x 100g burrata*, torn


  • Cook the pasta in a saucepan of salted boiling water for 8-10 minutes or until al dente. Drain, reserving 1/2 cup (125ml) of the pasta water. Set aside and keep warm.
  • While the pasta is cooking, heat the oil in a deep-sided frying pan placed over high heat. Add the eggplant, salt and pepper (to your liking) and cook for 2 minutes.
  • Add the garlic and cook for a further 4 minutes or until soft. Add the tomato, reduce heat to medium and cook for 4 minutes or until the eggplant is tender. Add half the burrata and stir until creamy and melted.
  •  Add the pasta and reserved pasta water to the pan and toss to combine. Divide between plates and top with remaining burrata to serve.

Serves 4

*burrata is a fresh mozzarella made with cream. You can switch it out for bocconcini if you can't source at your local supermarket.

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