Pasta with Eggplant
Ingredients
- 600 gEggplant (aubergine) (cubed)
- 400 gPenne rigate (dry)
- 500 gRound tomato (crushed)
- 2 pcGarlic (minced)
- 100 mlExtra virgin olive oil
- 60 gParmesan cheese (grated)
- 1 pcBasil (fresh bunch)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 80 gRicotta salata (grated)
Method
Tender, golden eggplant cubes sautéed in olive oil, tossed in a smooth tomato sauce that coats every pasta shape. Fresh basil and cheese add a touch of freshness and character.
- 1
Cut the eggplants into regular 2 cm cubes. Sprinkle with salt and let them drain for 20 minutes to remove bitterness. Pat them dry with a clean cloth.
- 2
Heat the olive oil in a skillet. Add the eggplants. They should sizzle and brown evenly. When the flesh is soft and the skin is browned, remove them and set aside on paper towels.
- 3
In the same skillet, brown the minced garlic. Add the crushed tomatoes. Let reduce over medium heat until the sauce coats the back of a spoon. Pepper generously.
- 4
Cook the pasta al dente. Keep a ladle of cooking water. Mix the pasta, sauce, eggplants, and reserved water. Toss with the parmesan, ricotta salata, and chopped basil to bind everything together.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan when frying eggplants; do it in two batches if necessary so they brown instead of steaming.
- The pasta cooking water is rich in starch; it’s what creates the bond between the oil, tomato, and pasta.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
