Riccioli Con Melanzana E Mozzarella

Recipe by Satyne
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Rinse them, pat them dry, and dice them finely.
  • Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
  • Add the eggplant and cook, stirring, for 5 minutes.
  • Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
  • 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.
  • Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
  • Serve at once, with more Parmigiano for those who want it.
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