Side Pannel
Sicilian Eggplant Pasta
Ingredients List
- Salt
- 4 Japanese eggplants; OR 1
- -medium globe eggplant
- 1/2 c Olive oil; or as needed
- 4 Cloves garlic; finely minced
- 6 lg Black olives; pitted and
- -quartered, or more to taste
- 12 Fresh basil leaves;
- -chiffonade
- 1 1/2 c Tomato sauce
- Freshly ground pepper
- 1/2 lb Rigatoni; or short pasta
- 3 tb Parmesan cheese; freshly
- -grated
Directions
1. Heat a large pot of salted water to boiling.
2. Slice the Japanese eggplants crosswise into 1/4-inch slices. If you are
using globe eggplant, peel and cut into 1-inch or slightly larger cubes.
3. Heat the olive oil in a very large skillet or 2 large skillets over high
heat. Add the eggplants and saute quickly on both sides so that the pieces
brown but don't steam. Use more oil if needed.
4. Add the garlic, olives, most of the basil, and the tomato sauce. Heat
the sauce through and season with salt and pepper to taste. Keep warm.
5. Meanwhile, add the pasta to the boiling water and cook until al dente.
Drain and transfer to a pasta bowl. Add the eggplant sauce and quickly toss
to combine. Sprinkle with the remaining basil and the Parmesan. Serve hot.
2. Slice the Japanese eggplants crosswise into 1/4-inch slices. If you are
using globe eggplant, peel and cut into 1-inch or slightly larger cubes.
3. Heat the olive oil in a very large skillet or 2 large skillets over high
heat. Add the eggplants and saute quickly on both sides so that the pieces
brown but don't steam. Use more oil if needed.
4. Add the garlic, olives, most of the basil, and the tomato sauce. Heat
the sauce through and season with salt and pepper to taste. Keep warm.
5. Meanwhile, add the pasta to the boiling water and cook until al dente.
Drain and transfer to a pasta bowl. Add the eggplant sauce and quickly toss
to combine. Sprinkle with the remaining basil and the Parmesan. Serve hot.
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