I'm grateful for many things from when I lived in Italy, but I'd have to say above everything, it's this dish. My foundation of learning to cook happened in Sicily. I watched Italian moms, aunts, and grandmothers add a pinch of this and a pinch of that, never using a recipe, and everything turned out phenomenal. At the same time I was teaching myself how to speak Italian, I'd be scribbling down recipes as best as I could interpret them. Due grandi melanzane (Two large eggplants). Fai bollire l'acqua (Boil the water). Mescola tutto insieme (Mix everything together). I have the craziest cookbook, handwritten in half English and half Italian, with some of the best food you could imagine.
This plate is the reason I love eggplant. I never liked it until I tried this recipe. They deep fried it when I lived there, but since I moved back, I've adapted the recipe to a roasted eggplant. It's just as good but a bit healthier version. I've converted so many of my friends to eggplant lovers with this recipe. Trust me, just try it. You practically can't overcook eggplant, and the more you cook it, the more tender it gets. This is what you want, and this is when eggplant is divine.
The secret to nailing this dish is timing. You want your pasta to be piping hot when you're mixing everything together. That's how Italians eat their pasta, piping hot, never lukewarm, and it helps melt the mozzarella. I could eat this dish once a week. It's quick and easy to make, ready in 45 minutes, and impresses anyone for whom I've ever made it. Hands down, this is my #1 all-time favorite dish I learned to make in Italy. Give it a try; it just might become yours too.
Recipe for Sicilian Eggplant Pasta
Ingredients:
2 large eggplants, peeled and cut into 1” bite-size pieces
1 8-ounce fresh mozzarella
1 lb pasta, anything with a fun texture, I like Gemelli or Cellentani
1 24-ounce jar marinara sauce (Homemade is best, but Rao’s rocks for store-bought)
Pecorino Romano cheese, desired amount
Salt, to taste
Olive oil cooking spray, to grease
6-8 fresh basil leaves, for garnish
Directions:
To make eggplant:
Preheat oven to 475 degrees. Generously spray two cookie sheets with cooking spray. Divide the eggplant and place in a single layer on the cookie sheets. Generously spray them with another layer of cooking spray, then generously salt them. Roast in the oven for 25-30 minutes, or until the eggplant is nicely browned and tender when pierced with a fork, turning halfway through. I even like to cook mine until it’s nearly blackened because I like it very tender.
While eggplant is roasting:
Dice the mozzarella into tiny pieces. Set aside
Grate the pecorino Romano cheese. Set aside.
Cook marinara sauce on medium heat to heat through, then set to simmer.
Bring a large pot of salted water to boil.
To make pasta:
The best way to prepare this dish is timing the pasta to be done at or around the same time the eggplant is done. You want your pasta hot when you’re mixing everything together. During the last 7 minutes of your eggplant’s cooking time, boil the pasta until it’s al dente, about 7 minutes. Drain.
To combine:
While everything is hot, in a large bowl, add the cooked pasta and one ladle of sauce, reserving the rest of the sauce. Mix lightly to coat. Then mix in the mozzarella. Next, stir in the eggplant.
To plate:
Ladle a portion of the pasta into a pasta bowl. Top with a desired amount of sauce. Sprinkle with a desired amount of shredded pecorino Romano. Garnish with basil.
