Sicilian Pasta with Roasted Tomatoes and Eggplants
Pasta and Pizza • Italian
Description
Sicilian pasta with roasted tomatoes and eggplants
Ingredients
- Spaghetti 10 oz
- Tomatoes 12 pieces
- Eggplants 1 piece
- Garlic 2 cloves
- Olive Oil 4 spoons
- Fresh basil leaves 15 pieces
- Salt to taste
- Ground Black Pepper to taste
- Melted Cheese 5 oz
Step-by-Step Guide
Step 1
Cut the eggplant into cubes, place them in a colander, sprinkle with salt, and let them sit under a weight for half an hour to drain excess moisture.
Step 2
Pour boiling water over the tomatoes and let them sit for 1 minute. Peel the skin off once they have cooled slightly. Cut the tomatoes in half, place them cut side up on a baking sheet, and season with salt and pepper. Evenly sprinkle minced garlic on top and drizzle with olive oil. Then, place half a basil leaf on each tomato half, flipping it immediately to ensure the oil soaks both sides of the leaf. Bake at 390°F until the edges of the tomatoes are slightly charred, about an hour.
Step 3
Squeeze out the eggplants, pat them dry with a towel, and arrange them on another baking tray. Drizzle with olive oil and place in the oven for half an hour.
Step 4
Transfer the cooked tomatoes and eggplants to a single pot, place it over low heat, add diced mozzarella cheese, and stir.
Step 5
Cook the spaghetti in a large pot of salted water, then drain and transfer the spaghetti to a warm serving dish. Top with the tomato and eggplant mixture, and garnish with basil leaves.
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