NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Rigatoni and Eggplant with Dried Tomato Pesto

Almost any small pasta will do in this roasted eggplant recipe that is tossed with a saucy tomato pesto.

3.0 by 4 people
Rate me!
  • Makes: 4 servings
  • Bake: 25 mins 425°F
  • Start to Finish: 35 mins

Rigatoni and Eggplant with Dried Tomato Pesto



  1. Place the onion wedges in a large shallow baking pan; brush with 1 tablespoon of the olive oil. Roast onion in a 425 degree F oven for 10 minutes; stir. Brush the eggplant halves with remaining 1 tablespoon olive oil. Place eggplant in pan, cut sides down. Roast 15 minutes more or until onion is golden brown and eggplant is tender.
  2. Meanwhile, cook pasta according to package directions. Drain. Add pesto and pepper to pasta; stir gently to coat. Transfer pasta to a warm serving dish; keep warm.
  3. Cut eggplant into 1/2-inch-thick slices. Gently stir eggplant and onion into pasta; season to taste with salt. If desired, top with cheese.
  4. Makes 4 servings

Dried Tomato Pesto



  1. Drain oil-packed dried tomatoes, reserving oil. Add enough olive oil to make 1/2 cup; set aside. Place tomatoes, pine nuts or slivered almonds, snipped fresh basil, salt, and garlic in a food processor. Cover; process until finely chopped. With machine running, gradually add the 1/2 cup oil, processing until almost smooth. Divide pesto into three portions. Chill extra portions for up to 2 days or freeze for up to 3 months.

Nutrition Facts (Rigatoni and Eggplant with Dried Tomato Pesto)

    Per serving:
  • 370 kcal cal.,
  • 19 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 121 mg sodium,
  • 43 g carb.,
  • 5 g fiber,
  • 4 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...