Enjoy a classic Italian recipe from Sicily. This wonderful pasta dish is sure to be an instant family favourite.
Yields8 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
2eggplants, medium
extra virgin olive oil, for brushing
2Tbspextra virgin olive oil
1onion, diced
4garlic cloves, minced
1Tbsporegano
1tspred pepper flakes
½tspcinnamon
228 oz [796 ml] cans can of plum tomatoes (or 6 cups [1.5L] of peeled, seeded and diced fresh tomatoes)
1Tbspred wine vinegar
1large bunch of basil, stems removed and leaves torn
1lbdried Rummo pasta [500g]
¾cupricotta salata or pecorino Romano cheese, grated
1
Remove the stem ends of the eggplant and discard. Cut the eggplants into 3/4 inch rounds.
2
Brush both sides with olive oil and place on a large baking sheet.
3
Roast in a 450°F oven for about 20-25 minutes or until golden. Remove from oven and let cool. When cool enough to handle, cut the eggplant slices into quarters. Set aside.
4
While the eggplant is roasting, add olive oil to a medium sauté pan or wok over medium-high heat.
5
Add the onion and cook until light golden. Add the garlic and cook, stirring constantly for 1 minute.
6
Add the oregano, red pepper flakes, cinnamon and tomatoes. Break the tomatoes up with a wooden spoon. Reduce the heat to a simmer and cook for about 10 minutes.
7
Add the eggplant and vinegar and continue to cook for about 15 minutes at a gentle simmer until thick. Add the basil and cook a further 5 minutes. Season with salt to taste.
8
When the sauce is almost ready cook the pasta in a large pot of salted water until al dente.
9
Add the pasta to the pot with the sauce and toss.
10
Transfer to a large pasta bowl and garnish with the cheese.
228 oz [796 ml] cans can of plum tomatoes (or 6 cups [1.5L] of peeled, seeded and diced fresh tomatoes)
1Tbspred wine vinegar
1large bunch of basil, stems removed and leaves torn
1lbdried Rummo pasta [500g]
¾cupricotta salata or pecorino Romano cheese, grated
Directions
1
Remove the stem ends of the eggplant and discard. Cut the eggplants into 3/4 inch rounds.
2
Brush both sides with olive oil and place on a large baking sheet.
3
Roast in a 450°F oven for about 20-25 minutes or until golden. Remove from oven and let cool. When cool enough to handle, cut the eggplant slices into quarters. Set aside.
4
While the eggplant is roasting, add olive oil to a medium sauté pan or wok over medium-high heat.
5
Add the onion and cook until light golden. Add the garlic and cook, stirring constantly for 1 minute.
6
Add the oregano, red pepper flakes, cinnamon and tomatoes. Break the tomatoes up with a wooden spoon. Reduce the heat to a simmer and cook for about 10 minutes.
7
Add the eggplant and vinegar and continue to cook for about 15 minutes at a gentle simmer until thick. Add the basil and cook a further 5 minutes. Season with salt to taste.
8
When the sauce is almost ready cook the pasta in a large pot of salted water until al dente.
9
Add the pasta to the pot with the sauce and toss.
10
Transfer to a large pasta bowl and garnish with the cheese.
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