Sicilian Pasta with Eggplant, Tomatoes and Capers
This classic Sicilian pasta dish tosses fusilli noodles with eggplant, tomatoes, fresh herbs and capers. You can use other pasta shapes, but the sauce clings to the shape of the fusilli to maximize the flavor of the dish.
Servings: 2
Equipment
- Chef's knife
- Vegetable peeler
- Dutch oven or other heavy-bottomed pot
- Colander
Ingredients
- 1 large globe eggplant equals about 1 cup cubed
- 1 teaspoon kosher salt, divided
- 2 cups dried fusilli pasta
- 2 tablespoons extra virgin olive oil
- 1 cup minced yellow onion
- 1 teaspoon minced garlic
- 1 ½ tablespoons capers rinsed
- ¼ teaspoon dried red pepper flakes
- ¼ teaspoon ground black pepper
- 4 ½ cups chopped tomatoes with their juices canned San Marzano tomatoes can be substituted
- 1 tablespoon balsamic vinegar (optional)
- 4 large fresh basil leaves or fresh thyme or oregano
- 2 tablespoons ricotta salada cheese or pecorino romano or Parmesan cheese
Instructions
- Slice off the top and bottom from the eggplant and peel, using a vegetable peeler. Slice into ½" cubes and place in a colander. Lightly salt with ½ teaspoon kosher salt and toss.
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions. Reserve ¼ cup of the pasta cooking water, and drain the pasta.
- Heat up the olive oil in a large skillet over medium heat and add the onion. Cook until it becomes just tender, about 8 - 10 minutes. Add the garlic, capers, red pepper flakes, the remaining kosher salt, and black pepper. Sauté for 1 - 2 minutes until fragrant.
- Stir in the eggplant and tomatoes, and simmer for 20 minutes or until the tomatoes break down and melt into the sauce, and the eggplant begins to break down as well. Stir in the basil leaves.Taste. If you want a deeper umami flavor, add the optional balsamic vinegar and stir. Simmer for another minute.
- Add the drained, cooked pasta to the sauce, and toss to completely coat. Serve with grated ricotta salata on the side.