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.
Servings: 4 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.
