Description
A comforting Sicilian dish that combines hearty eggplant and tomatoes with pasta, embodying the essence of Italian comfort food.
Ingredients
Scale
- 400g of pasta (rigatoni or spaghetti)
- 2 medium eggplants
- 400g of canned tomatoes
- 2 garlic cloves
- Olive oil
- Salt
- Pepper
- Fresh basil
- Grated ricotta salata cheese (optional)
Instructions
- Cut the eggplants into cubes and sprinkle them with salt. Let sit for 30 minutes, then rinse and pat dry.
- Heat olive oil in a large pan over medium heat and sauté minced garlic until fragrant.
- Add eggplant to the pan and cook until golden brown and tender.
- Pour in the canned tomatoes, season with salt and pepper, and let simmer for 15 minutes.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and add it to the sauce, tossing to combine.
- Toss in fresh basil for added flavor.
- Serve topped with grated ricotta salata cheese if desired.
Notes
For a spicier kick, add red pepper flakes while cooking the garlic. This dish pairs well with a side salad or a light wine.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg