Sicilian Pasta with Roasted Tomatoes and Eggplants

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 25 minutes

🥕 Ingredients

🍽️ Servings

Description

Sicilian pasta with roasted tomatoes and eggplants

Ingredients

Spaghetti - 7.9 oz
Tomatoes - 12 pieces
Eggplants - 1 piece
Garlic - 2 cloves
Olive Oil - 4 spoons
Fresh basil leaves - 15 pieces
Salt - to taste
Ground Black Pepper - to taste
Melted Cheese - 5.3 oz

Step by Step guide

Step 1

Cut the eggplant into cubes, place them in a colander, sprinkle with salt, and let them sit under a weight for half an hour to drain excess moisture.

Step 2

Pour boiling water over the tomatoes and let them sit for 1 minute. Peel the skin off once they have cooled slightly. Cut the tomatoes in half, place them cut side up on a baking sheet, and season with salt and pepper. Evenly sprinkle minced garlic on top and drizzle with olive oil. Then, place half a basil leaf on each tomato half, flipping it immediately to ensure the oil soaks both sides of the leaf. Bake at 392°F until the edges of the tomatoes are slightly charred, about an hour.

Step 3

Squeeze out the eggplants, pat them dry with a towel, and arrange them on another baking tray. Drizzle with olive oil and place in the oven for half an hour.

Step 4

Transfer the cooked tomatoes and eggplants to a single pot, place it over low heat, add diced mozzarella cheese, and stir.

Step 5

Cook the spaghetti in a large pot of salted water, then drain and transfer the spaghetti to a warm serving dish. Top with the tomato and eggplant mixture, and garnish with basil leaves.