Sicilian Pasta With Eggplant
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
55
Sourness
37
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Season eggplant with salt and pepper
2
Peel garlic
3
Trim stem ends of eggplants
4
Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices
5
In a large sieve drain tomatoes
6
Transfer tomatoes to a bowl and squeeze to break into smaller pieces
7
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta
8
In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking
9
Fry eggplant in 2 batches, turning, until golden brown on both sides
10
Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer
11
Pour off oil from skillet and wipe clean with paper towels
12
Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden
13
Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes
14
Season sauce with salt and pepper
15
While sauce is simmering, cook pasta until al dente
16
Reserve 1 cup pasta cooking water and drain pasta in a colander
17
Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick
18
Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese
19
Peel garlic
20
Trim stem ends of eggplants
21
Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices
22
In a large sieve drain tomatoes
23
Transfer tomatoes to a bowl and squeeze to break into smaller pieces
24
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta
25
In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking
26
Fry eggplant in 2 batches, turning, until golden brown on both sides
27
Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer
28
Season eggplant with salt and pepper
29
Pour off oil from skillet and wipe clean with paper towels
30
Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden
31
Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes
32
Season sauce with salt and pepper
33
While sauce is simmering, cook pasta until al dente
34
Reserve 1 cup pasta cooking water and drain pasta in a colander
35
Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick
36
Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese
37
Garnish pasta with basil and serve remaining cheese on the side
38
Garnish pasta with basil and serve remaining cheese on the side