This traditional Sicilian dish is especially delicious in the summer when eggplant are in season. A simple, vegetarian dish traditionally topped with Ricotta Salata. The is a wonderful addition to your pasta dish rotation!
132ozJar of Pasta or 28oz can of whole peeled tomatoes, pureed
1LargeEggplant, diced
2clovesGarlic
Salt & Pepper
Ricotta Salata for topping
1/4tspRed Pepper Flakes
Instructions
Cut every other strip of skin off the eggplant. Dice into 1 inch cubes.
Heat olive oil on a large fry pan and fry the eggplant until golden brown. Place onto a paper towel lined plate to drain. Sprinkle with salt while still hot. Alternatively, for a healthier version, you can oven roast the eggplant at 400F until fork tender about 15 mins. Place on a parchment lined sheet pan, season with salt and pepper and coat in olive oil.
Into a large saute pan, add olive oil and garlic cloves. Heat until garlic is fragrant, add in tomatoes. Season with salt, pepper and basil. Stir and let simmer on medium with a vented cover for 15 mins.
Add in the fried eggplant, stir and let it simmer together on low medium for another 10-15 mins, uncovered.
While the sauce is simmering, fill a large pot with water and bring to a boil. Salt the water and add in pasta. Cook according to package directions.
Drain pasta and add to the pot with the sauce. Mix well making sure to coat all the pasta.
Top with grated Ricotta Salata and enjoy with nice glass of wine!