Sicilian pasta with baked tomatoes and eggplants
3 servings
85 minutes
Sicilian pasta with roasted tomatoes and eggplants is a true embodiment of Mediterranean flavors. The dish's history is rooted in Sicilian traditions, where eggplants and tomatoes are essential elements of the cuisine. Roasted tomatoes acquire a rich, sweet taste with slight caramelization, while eggplants provide softness and depth. Mozzarella cheese adds tenderness, and fresh basil brings brightness and freshness. Perfect for a cozy dinner with a glass of white wine, this dish delights with its simplicity and rich flavor, reminiscent of sunny days and warm winds of Sicily.
1
Cut the eggplant into cubes, place in a colander, salt it, and leave it under a weight for half an hour to drain the juice.
- Eggplants: 1 piece
- Salt: to taste
2
Pour boiling water over the tomatoes and let them sit for 1 minute. Peel the skin off when they cool slightly. Cut the tomatoes in half, place them cut side up on a baking sheet, season with pepper and salt, evenly sprinkle with minced garlic, and drizzle with olive oil. Then place half a basil leaf on each, immediately flip to let the oil soak both sides of the leaf. Bake at 200 degrees until the edges of the tomatoes are slightly charred, about an hour.
- Tomatoes: 12 pieces
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Olive oil: 4 tablespoons
- Basil leaves: 15 pieces
3
Squeeze the eggplants, dry them with a towel, and place them on another baking sheet. Drizzle with olive oil and put in the oven for half an hour.
- Eggplants: 1 piece
- Olive oil: 4 tablespoons
4
Transfer the prepared tomatoes and eggplants to one pot, place on low heat, add diced mozzarella cheese, and mix.
- Tomatoes: 12 pieces
- Eggplants: 1 piece
- Mozzarella cheese: 150 g
5
Boil spaghetti in a large amount of salted water, drain, and place the spaghetti in a warm dish. Top with a tomato-eggplant mixture and garnish with basil leaves.
- Spaghetti: 225 g
- Basil leaves: 15 pieces