Pasta alla Siciliana with Mozzarella and Eggplant Recipe
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Ingredients: |
Ingredients: 2 pounds penne pasta
3/4 cup extra virgin olive oil, divided
1 Spanish onion, chopped In 1/4-Inch dice
4 cloves garlic, peeled, sliced thin
3 tbsp fresh thyme, chopped (may substitute 1 tablespoon dried thyme)
1/2 medium carrot, finely shredded
56 ounces crushed tomatoes, canned, reserve liquid
Salt to taste
2 small eggplants, cut into 1/4-inch cubes (may substitute medium eggplant)
Black pepper to taste
1 cup bread crumbs, toasted
1/2 cup romano cheese, freshly grated
10 fresh basil leaves, torn
1 pound fresh buffalo mozzarella cheese, cut into 1/4-inch cubes
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Directions: |
Directions:For the Tomato Sauce:
Heat 1/4 cup of olive oil over medium heat in a 3-quart saucepan.
Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
For the Pasta Dish:
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Meanwhile, heat 3 tablespoons of olive oil over medium heat in a 10- to 12-inch sauté pan until almost smoking.
Saute the eggplant cubes in batches, seasoning them with salt and pepper, turning once, until golden brown on both sides.
Transfer to a plate lined with paper towels to drain.
Preheat the oven to 375°F.
Grease a 9x12-inch baking dish with 3 tablespoons of olive oil.
Cook the penne in the boiling water until 2 minutes short of the package instructions.
Drain and shock the pasta in ice water for 2 minutes. Drain the pasta very well; place in a mixing bowl and toss with 1 cup of tomato sauce.
Cover the bottom of the baking dish with 1/4 cup of tomato sauce. Top the tomato sauce with half the bread crumbs and then add half the cooked and sauced pasta, then half of the eggplant cubes, arranged in a layer.
Dot about 1/4 cup of the tomato sauce over, and top with half the grated Romano and half of the torn basil leaves.
Repeat the process with the pasta, then the eggplant, dot with the remaining tomato sauce, then the cheese and basil.
Sprinkle with the remaining bread crumbs, sprinkle the mozzarella cubes evenly and drizzle with the remaining 2 tablespoons olive oil.
Bake for 45 minutes. Let rest 10 minutes before serving. |
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