By David Rocco’s Dolce India
– 1 large eggplant
– 1 cup (220 ml) olive oil for frying the eggplant
– 2 tbsp. (28 ml) for the sauce
– 1 onion chopped
– 1 can (28 oz./796 ml) peeled crushed plum tomatoes
– Salt, QB
– 4 basil leaves
– 2 tbsp. (28ml) grated pecorino
– 1 large ball of mozzarella, roughly grated or cubed
– 1 lb. (450g) penne
Cut the eggplant into half inch cubes.
Heat olive oil in a frying pan. Make sure the oil is hot before you add in the eggplant otherwise it will absorb too much of the oil and become heavy. Add in the eggplant and fry until golden. When it’s done, remove to a plate covered with paper towel to absorb any excess oil.
In a saucepan heat up some olive oil. Sautee the onions until soft. Add the crushed tomatoes, and a little salt and pepper, and let it simmer for five minutes. Begin cooking your penne.
Once your penne is cooked, drain well reserving a ladle of cooking water. Put the pasta back in the pot with a little bit of the cooking water, the fried eggplant, and your sauce. Mix to combine and remove from heat. Add the mozzarella, the pecorino and the basil and stir again to combine. Serve immediately. Serves 4.
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