Sicilian-style pasta with eggplants
Description
In season, tomato sauce can be made from ripe tomatoes, and fresh basil can be used instead of dried. Feta can be replaced with salted ricotta, if you can find it for sale.
Instructions
- 1
Step 1
Prepare the ingredients. Wash the eggplant and dry it thoroughly.
- 2
Step 2
Slice the eggplant into rounds, fry in a small amount of olive oil in a skillet. Place on a paper towel to remove excess oil.
- 3
Step 3
Add a little more oil to the pan, place two large garlic cloves crushed with the back of a knife. Sauté the garlic until golden brown.
- 4
Step 4
As soon as the garlic imparts its aroma to the oil, discard it and pour the passata into the pan. If you don't have passata, you can add crushed tomatoes in juice instead.
- 5
Step 5
Bring the passata to a boil, add salt and pepper to taste, sprinkle in dried basil, and add a little sugar to prevent the sauce from being too sour.
- 6
Step 6
Meanwhile, cook the pasta according to the instructions on the package. Drain the cooked pasta in a colander.
- 7
Step 7
Transfer the pasta to the tomato sauce and mix well.
- 8
Step 8
Place the pasta in a deep bowl, sprinkle with crumbled feta or salted ricotta, and arrange slices of fried eggplant on top.
- 9
Step 9
Serve the ready Sicilian pasta immediately after cooking, sprinkled with chopped basil.