Pasta alla Siciliana with Mozzarella & Eggplant.

Pasta alla Siciliana with Mozzarella & Eggplant.

Ingredients for Pasta alla Siciliana with Mozzarella & Eggplant.

Two pounds of small -medium eggplant, cut into 1⁄4 inch cubes

Salt and freshly ground black pepper.

Six tablespoons extra olive oil

Two pounds Barilla penne.

Three cups basic tomato sauce.

One cup toasted bread crumb of the loaf

1⁄2 cup freshly grated Pecorino Romano

One pound fresh Mozzarella di Bufala. cut into 1⁄4-inch cubes

Ten fresh mint leaves, broken

Eight-ounces piece of Ricotta Salata, for grating

Basic ingredients for tomato sauce :

1⁄4 cup extra-virgin olive oil.

One Spanish onion, chopped in 1⁄4-inch die

Four garlic cloves, peeled and thinly sliced

Three tablespoons chopped fresh thyme leaves, or One tablespoon dried

1⁄2 Small carrot, nicely chopped

Two or (28-ounce) cans peeled full tomatoes. Then crushed by hand and juices preserved salt.

How to make Pasta alla Siciliana with Mozzarella & Eggplant. Let us Learn and tomato sauce:

For Making tomato sauce:

In a three-quart saucepan, heat the olive oil over medium heat. Then Add the onion and garlic, cook till soft, and golden brown color, about 8 to 10 minutes. After that the thyme and carrot and cook 5 minutes more than, till the carrot is quite soft. Add the tomatoes and juice and boil, churning often. Less the heat and simmer for 30 minutes till as thick as hot cereal. Season with salt and serve.

For the pasta dish:

1) Take six quarts of water to boil and add Two tablespoons salt.

2) Meantime, In (10-12)-inch sauté pan, heat three tablespoons of the olive oil over medium heat till smoking.Working in Together, sauté the eggplant cubes, seasoning them with salt and pepper, turning once, until become golden brown color on both sides. Transfer to a plate lined with paper towels to drain.

3) Preheat the oven to 375⁰ F. Grease a (9-12)-inch baking dish with Three tablespoons of olive oil.

4) Cook the penne in boiling water until Two minutes Following package directions. Drain and shock the pasta in ice water for Two minutes. Drain the pasta very nicely, Add in a mixing bowl and toss with 1 cup of tomato sauce.

5) Cover all-time low of the baking dish with 1⁄4 cup of the Tomato sauce.Top of the tomato sauce with 1/2 the breadcrumbs and add 1/2 the cooked and sauced pasta, then 1/2 of the eggplant cubes, arranged in a layer.Dot 1⁄4 cup of the tomato sauce over, and top with 1/2 the grated Pecorino and 1/2 of the torn mint leaves. Repeat the method with the pasta, then the eggplant, dot with the remaining tomato sauce, then the cheese and mint. spray with the remaining breadcrumbs, spray the Mozzarella cubes equally and mizzle with the remaining two tablespoons olive oil.

6) Bake 45 minutes. Then take rest for 10 minutes before serving.

Now you can try at home. and serve to your favorite person.

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