In Italy I always buy a lot of eggplants, as the quality is such high. So it’s time for a sicilian classic. My best eggplants so far were also from Sicily a couple of years ago.
Ingredients
700-800g eggplants
500g Spaghetti/Rigatoni (Rummo)
800g canned tomatoes
1-2 clove garlic
basil leaves
Parmesan/Ricotta salata
Preparation
-
Chopp around 500g eggplants in chunks and sauté in a lot of olive oil on high heat in a XXL sauteuse or Wok.
-
Add salt&pepper to the eggplants and then add tomatoes. Cook for 30-45min or even 60min with lid. Also add crushed garlic.
-
Meanwhile cook pasta. After 40min add fresh basil leaves torn apart by hand to the tomatoes. Cook for 2-3min.
-
Chopp 200-300g eggplants in cubes and sauté on high heat in olive oil. Add salt&pepper and a little bit crushed garlic.
-
Add a laddle of pasta cooking water to the tomatoes. Then add cooked pasta to the tomato-eggplant mix and combine.
-
Serve with eggplant cubes on top and finally Parmesan or Ricotta salata.
P.S.
Greetings from Tuscany
