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Baked rigatoni with aubergine & mozzarella

Baked rigatoni with aubergine & mozzarella Recipe

  • 1kg small vine or small plum tomatoes
  • a sprinkling of golden caster sugar
  • 4 tbsp extra-virgin olive oil , plus extra for drizzling
  • 1 large aubergine (about 450g/1lb)
  • 500g rigatoni
  • 2 garlic cloves , crushed
  • 85g black olives , stoned and chopped
  • 2 good handfuls of basil leaves, plus extra for serving
  • 450g buffalo mozzarella
  • 50g parmesan , freshly grated, plus extra for serving
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