| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| penne o pennette con le melanzane quill pasta with eggplant ingredients: 1 pound penne or pennete 2 medium eggplants 1 medium onion 2 garlic cloves 2 28 ounce cans peeled roma tomatoes 2 tablespoons capers 12 basil leaves extra virgin olive oil, as needed salt and freshly ground pepper grated ricotta salata cheese |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Remove the stems of the eggplant and then peel them. Slice the eggplant into 1/2-inch round pieces. Salt each slice of eggplant then place them in a large colander and let stand for at least 30 minutes to release any bitterness and moisture. Pat dry the eggplant slices then cut them into cubes.
Heat some olive oil in a large frying pan over moderate heat and fry the eggplant until evenly golden. Add more olive oil as needed, since the eggplant will absorb much of the oil, then place the pieces on paper towels to drain the excess oil. Peel and dice the onion and cut the garlic cloves in half. Chop the tomatoes then put them through a food mill and strain them. Rinse the capers and tear the basil leaves. Heat 2 tablespoons of olive oil with the onion and garlic in a large pan over medium heat and cook until the onions become translucent, then add the strained tomatoes. Lower the heat and simmer for 15 to 20 minutes, then add the basil, capers and eggplant. Salt and pepper to taste. Bring a large pot of salted water to boil and add the pasta. When the pasta is extra al dente, strain and toss into the sauce, stir and simmer for a few moments until the pasta is evenly united with sauce. Serve with grated ricotta salata cheese. |
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