Eggplant and Ricotta Sauce, Sicilian Style

Eggplant cubes are salted, rinsed, and fried, then mixed with onion, garlic, and strips of fresh plum tomatoes cooked until the oil floats free. The pasta is finished with Romano, ricotta, and basil, and served with grated Parmigiano-Reggiano on the side.

Eggplant and Ricotta Sauce, Sicilian Style

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Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• About 1 to 1 1/2 lb eggplant 455 to 680 g
• Salt
• Vegetable oil
• 1/3 cup extra virgin olive oil 80 ml
• 1/2 cup onion sliced very thin (120 ml)
• 1 1/2 tsp chopped garlic 7.5 ml
• 2 cups fresh ripe Italian plum tomatoes, skinned, seeded, and cut into narrow strips (480 ml)
• Black pepper ground fresh from the mill
• 3 Tbsp freshly grated Romano cheese 45 ml
• 3 Tbsp fresh ricotta 45 ml
• 8 to 10 fresh basil leaves
• 1 to 1 1/2 lb pasta 455 to 680 g
• Freshly grated parmigiano-reggiano cheese for the table

Equipment

• Skillet

Method

 

1. Remove the cap, peel the eggplant, and cut into 1 1/2-inch cubes. Salt the cubes in a colander set over a bowl and let stand about 1 hour.
2. Rinse small batches of eggplant under cold water, then squeeze dry in a towel. Spread out on a clean towel and repeat until all cubes are done.
3. Fry the eggplant in vegetable oil about 1/2 inch deep over medium-high heat, in batches if needed. As soon as the pieces feel tender, lift out and drain on a rack or paper towels.
4. Pour off the oil and wipe the pan clean. Add olive oil and onion over medium-high heat and saute until light gold, then add garlic and stir just a few seconds.
5. Add the tomato strips, raise heat to high, and cook 8 to 10 minutes, stirring frequently, until the oil floats free from the tomato.
6. Add the eggplant and a few grindings of pepper, stir, and lower heat to medium. Cook 1 to 2 minutes, stirring once or twice. Taste and correct for salt.
7. Toss pasta with the sauce, then add Romano, ricotta, and basil. Toss again and serve at once, with grated Parmigiano-Reggiano on the side.

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