Cheesy Eggplant, Tomato And Mozzarella Rigatoni Made “alla Siciliana” (The Sicilian Way)
Course: MainCuisine: Italian, Sicilian, MediterraneanDifficulty: MediumServings
4
servingsPrep time
1
hour30
minutesCooking time
30
minutesCalories
685
kcalA traditional Italian dish utilizing the colorful and classic Mediterranean flavors of eggplants, tomatoes and basil.
Ingredients
400 grams of rigatoni pasta
1 whole eggplant
2 cloves of garlic
7 tbsp of olive oil
10 cherry tomatoes
2 cups of canned peeled tomatoes
4 oz of chopped mozzarella
4-5 fresh basil leaves
Salt as needed
Directions
- Cut the eggplant into 1/2 inch cubes and place them into a bowl of water to soak for 1 hour.
- After 1 hour has passed, drain the eggplant.
- Grab a handful of eggplant and squeeze out all of the water. Repeat this for all of the eggplant.
- In a frying pan, heat up the oil and add the garlic. Cook for about 2 minutes.
- Add the eggplant and cook for 15 minutes on a medium heat.
- Add the cherry tomatoes and canned tomatoes.
- Cook for another 5 minutes and add salt as desired and the fresh basil.
- Bring a large pot of water to a boil.
- Add kosher salt and then add the pasta.
- Cook the pasta for 13 minutes.
- Drain the pasta and add it to the sauce along with the mozzarella.
- Mix well until the cheese has melted.
- Buon Appetito!
