Pasta alla Siciliana (with Eggplant & Mozzarella) Recipe [Food Challenge: DAY 91]

Pasta alla Siciliana (with Eggplant & Mozzarella) Recipe [Food Challenge: DAY 91]

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I’m trying a new recipe of Laura in the Kitchen almost every day and then share all of those experiments on Tuesdays & Thursdays. In addition, all of my metric system friends can find converted measurements of every single recipe I tried (check the recipe down below ;)).

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My last video: https://www.youtube.com/watch?v=jGyfiRj1LhI&list=PLGRnDhMJALhG4nezVB42TzcybfInARNCR&index=2

Laura’s original recipe: https://www.youtube.com/watch?v=RkI_iEdTKDE

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RECIPE
DAY 91 – Pasta alla Siciliana

Serves 4

Ingredients:

½ lb (250 g) Tube Shaped Pasta (Penne, Rigatoni, Ziti)
2 Tbsp (25 g) Olive Oil, plus a little extra
1 28oz (800 g) can of Italian Peeled Crushed Tomatoes
1 Large Eggplant [most of the skin peeled and cut into large cubes]
1 Medium Onion [finely chopped]
2 Cloves of Garlic [minced]
1 cup (200 g) Mozzarella [cubed]
¼ cup (20 g) Parmiggiano Reggiano
A Few Leaves of Fresh Basil [roughly chopped]
Salt & Pepper (to taste)

Process:

1) Preheat your oven to 400 degrees (200 degrees in Celsius), line a baking sheet with aluminum foil and set aside.

2) Fill a large pot with water, sprinkle in a good amount of salt and bring to a boil.

3) Add the cubed eggplant to the baking sheet and drizzle nicely with some olive oil, season with salt and pepper and toss. Bake for about 20 minutes or so.

4) Over medium heat preheat a nonstick pan with 2 Tbsp of olive oil, then add in the onion, season it with a little bit of salt and pepper, and cook for about 5 to 7 minutes or until the onion start to cook down and develop some color. Add the garlic and cook for 1 more minute.

5) Add the crushed tomatoes, season with salt and pepper, and cook for about 15 minutes or until the sauce thickens.

6) Add the roasted eggplant and cook for 10 more minutes. This is the point where you add the pasta to the salted boiling water and cook according to package instructions.

7) Drain the pasta and remove the sauce from the heat. Adjust the seasoning and add the pasta to the sauce along with the parmiggiano and basil. Toss until the pasta is coated in the sauce then add the cubed mozzarella and toss around some more until the mozzarella slowly starts to melt. Serve right away!

Recipe by: Laura Vitale
Edited by: Ruta