By Chris, April 4, 2020

This pasta dish is so easy to make and with just a few ingredients, it comes together in the time it takes to boil your water and cook your pasta.

I first had this dish a few years back and fell in love with it! I knew I had to re create it at home and here it is! Cubed eggplant, diced fresh tomatoes, salt, fresh ground black pepper, fresh garlic, garlic powder, dried basil, a pinch of sugar, sautéed over medium low heat in good quality olive oil. The tomatoes start to break down releasing their juices.….drool. lol . I add some starchy pasta water to help create a flavorful sauce and toss it all together with cubed up Ricotta Salata , the pasta , fresh basil and freshly grated parmesan cheese. For me, it was a Saturday night dinner with a Sunday vibe meal. This pasta dish really tapped into my Sicilian roots , taking me back to Sunday dinners with the family. There was never a Sunday that pasta wasn’t served and the fresh flavors of this pasta brought me back to Nonna’s cooking. Smile….

Recipe

Ingredients:

  • 1 small eggplant cut into 1/2″ cubes
  • 4 medium size plum tomatoes diced
  • 1/3 cup of ricotta salata cubed up small
  • 4 garlic cloves rough chopped
  • salt and pepper to taste
  • 1/3 cup of good olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon sugar
  • 1 tablespoon of dried basil
  • 4 large fresh basil leaves torn
  • fresh parmesan block for grating
  • 1 box cavatelli or whatever pasta you like.
  • 1/2 cup of pasta water

Directions:

Set a large pot of water to boil on the stove. While that is heating up ,chop all your veggies and gather the rest of your ingredients. In a large deep skillet or frying pan add the oil to the pan over medium low heat. Add the diced eggplant and salt and pepper. Cook stirring occasionally until it starts to get browned and softened. Add the chopped tomatoes along with any juice , and the chopped garlic, garlic powder, sugar, and dried basil. when your pasta water boils, make sure to salt the water and add the pasta to it. After about 5 minutes or so of cooking stir the pasta and collect about half a cup of pasta water and add it to the eggplant pan. Give the eggplant mixture a good stir incorporating the pasta water. You will immediately see how it starts to create a sauce. Once the pasta is just about cooked.. probably about a minute or two from where you like it, drain it and add it to the eggplant mixture. Stir to combine, adding the ricotta salata . Let it cook together for about another two minutes, If you find it to be dry, you can drizzle a little bit of oil on it . Remove from the heat and plate. Garnish with the fresh basil and fresh parmesan grated on top.

I really hope you make this dish and enjoy all the fresh seasonal flavors . It is simple yet packed with fresh flavors I think you will really enjoy!

Thanks,

Chris