A first course from Sicilian cuisine that highlights eggplants in many dishes. The recipe features spaghetti as the pasta type, which can also be replaced by bavette or a “short” pasta variety.

Spaghetti with tomato and eggplant

A first course coming from Sicilian cuisine that highlights eggplants in many dishes. The recipe suggests spaghetti as the type of pasta, which can also be substituted with bavette or a "short" type of pasta.

voti: 5 (5)

Print Recipe Vota la ricetta

Prep Time: 20

Cook Time: 20

Riposo delle melanzane: 1

Total Time: 1 40

Course: First courses

Cuisine: Sicilian cuisine

Servings: persone

Ingredients

350 gr Pasta spaghetti
300 gr Tomatoes ripe
2 nr Eggplants
3 tablespoons Olive Oil extra virgin
1 clove Garlic
3 leaves Basil
50 gr Pecorino cheese grated
qb Salt
qb Pepper

Instructions

Wash and slice the eggplants and place them in layers in a colander. Sprinkle with salt to remove water and let rest for about an hour.
Wash the tomatoes, dry them, and peel them.
Peel the garlic and slice it, then place in a saucepan with oil where it will brown.
Add the tomatoes and increase the heat. Flavor by stirring occasionally with a wooden spoon.
Salt, pepper, and add the torn basil leaves.
Drain the eggplants and cook them in oven at 180 degrees without adding oil.
Bring salted water to a boil. Cook the spaghetti until they are still al dente.
Drain the spaghetti and add to the tomato sauce. Mix and let flavor for about a minute.
Transfer the pasta to a serving bowl. Add the eggplants and sprinkle with pecorino. Serve hot.