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Sicilian Eggplant Rigatoni Recipe

Sicilian Eggplant Rigatoni Recipe

Sicilian Eggplant Rigatoni Recipe

Ingredients :

    • 12 oz. (350 g) rigatoni
    • 9 oz. (250 g) eggplant
    • 2 tbsp. (30 ml) extra-virgin olive oil
    • 2 oz. (50 g) yellow onion, roughly chopped
    • 1 clove garlic
    • 2 lbs. (1 kg) ripe tomatoes, diced
    • 6 leaves fresh basil
    • 2 oz. (50 g) grated ricotta salata, or about 1/2 cup
    • salt and pepper
    • flour as needed
    • extra-virgin olive oil, as needed for frying

Method :

    1. Dice or cut the eggplant into sticks, then put it in a colander, salt it lightly and allow it to drain for about 30 minutes.
    2. In a skillet, heat the oil over medium-high heat until hot. Toss the eggplant with flour and fry until golden. Transfer to a paper towel-lined plate.
    3. Add the onion to the skillet along with garlic clove. Add tomatoes, season with salt and pepper, and cook for about 10 minutes; then pass the mixture through a food mill. Add the eggplant to the tomato sauce.
    4. Bring a pot of well-salted water to a boil. Cook the rigatoni until al dente, drain, and pour it into a large bowl. Add the sauce, stir, and then add the basil. Transfer to bowls, sprinkle with the ricotta salata, and serve.

4 Servings
Preparation : 1 hour
Cooking : 10 minutes