Bring a large skillet up to heat over medium high. Drizzle in 1-2 tbsp. EVOO. Add in the onion and cook for 3-5 minutes or until translucent. Working in batches add the zucchini, yellow squash and eggplant, pausing in between batches to allow the veggies to brown and soften. Cook for 6-8 minutes or until they are golden brown.
Deglaze the pan with white wine scraping up any brown bits. Liberally season with salt and pepper. Next add in the tomatoes, tomato paste and garlic. Turn the heat to medium low and cook for 20-25 minutes or until the tomatoes break down into a sauce.
Meanwhile bring a large stock pot of water to boil. Season with salt. Cook the rigatoni per the package directions until al dente.
Once the tomatoes and veggies have cooked down into a sauce, stir in the basil. Add in ½ cup of the pasta water as well as the cooked pasta. Stir together and taste for seasoning.
To serve, scoop some of the veggies and pasta into a bowl and top with a few chunks of torn burrata. Serve hot.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade, watch me make it here!