Enjoy a classic Italian recipe from Sicily. This wonderful pasta dish is sure to be an instant family favourite.
Yields8 ServingsCook 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.
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.
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.
