- 1 large eggplant, diced in 1 1/2-inch cubes
- 1/4 cups extra virgin olive oil
- 4 cloves garlic,s minced
- 6 medium-sizeds tomatoes, diced
- 1 large red capsicum (pepper), diced
- 1 sea salt to taste
- 1 black pepper , to taste
- 14 ozs dried penne or other pasta shapes
- 1/4 cups chopped basil leaves
- 1 pinch of chili flakes
- 1/2 cups grated salted ricotta or pecorino
1. Dissolve 3 tbsp salt in 6 cups of water. Add eggplant and leave for 15-30 minutes. Drain and dry eggplant. In a large heavy pot, heat 2 tbsp of oil. Add eggplant and cook over medium heat for about 7-8 minutes, until golden and softened. Add garlic in last minute.
2. In a separate large pot, heat rest of oil and fry tomatoes and capsicum. Cook uncovered for 5 minutes. Season to taste. While sauce cooks, cook pasta for 2 minutes less than manufacturer’s instructions. Drain, reserving ½ cup of liquid.
3. Add pasta and reserve cooking liquid to tomatoes and capsicum. Stir to combine. Cook uncovered for 2 minutes, stirring frequently, to allow pasta to absorb flavors of sauce. Divide between plates and top with eggplant. Garnish with basil and chili flakes and pass round the cheese.
Serves: 4
Source: Savour Italy: A Discovery of Taste, Annabel Langbein, Graphic Arts Center Publishing.
