Riccioli Con Melanzana E Mozzarella

"Taken from here = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Riccioli--Pasta-curls-.htm Cooking times are estimates."
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
1hr 45mins
Ingredients:
9
Serves:
4
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ingredients

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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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Reviews

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

Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos.
 
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