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    You are in: Home / Recipes / Riccioli Con Melanzana E Mozzarella Recipe
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    Riccioli Con Melanzana E Mozzarella

    Riccioli Con Melanzana E Mozzarella. Photo by Cooks4_6

    1/1 Photo of Riccioli Con Melanzana E Mozzarella

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    1 hr 15 mins

    30 mins

    Satyne's Note:

    Taken from here = Cooking times are estimates.

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    Units: US | Metric


    1. 1
      Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
    2. 2
      Rinse them, pat them dry, and dice them finely.
    3. 3
      Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
    4. 4
      Add the eggplant and cook, stirring, for 5 minutes.
    5. 5
      Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
    6. 6
      While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
    7. 7
      Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
    8. 8
      Serve at once, with more Parmigiano for those who want it.

    Ratings & Reviews:

    • on August 12, 2013


      Delicious and light summer pasta. I used pasta I had on hand and it paired nicely with this sauce!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Riccioli Con Melanzana E Mozzarella

    Serving Size: 1 (614 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 630.4
    Calories from Fat 230
    Total Fat 25.6 g
    Saturated Fat 6.1 g
    Cholesterol 19.7 mg
    Sodium 173.8 mg
    Total Carbohydrate 84.1 g
    Dietary Fiber 17.5 g
    Sugars 14.3 g
    Protein 20.4 g

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