Orecchiette With Eggplant
A truly savory pasta al forno.
| Preparation Time: | 30 minutes |
| Cooking Time: | 50 minutes |
| Time Until Ready: | 1 hour 20 minutes |
| Serves: | 6 - 8 |
Ingredients
1 pound imported orecchiette
Extra-virgin olive oil
1 large eggplant, cut into 1-inch dice
1 quantity of rich fast sauce or simple basil sauce
1 pound smoked mozzarella, cut into 1-inch dice
Freshly grated Paremesan cheese
Salt and pepper to taste
Directions
- Cook the orecchiette in abundant boiling salted water until al dente. Drain and set aside, adding 1 tablespoon of olive oil to prevent the pasta from sticking together.
- Pour extra virgin olive oil into a skillet to a depth of 1 1/2 inches. heat the oil and fry the diced eggplant over a high heat, being careful not to crowd the pan. As the eggplant becomes a deep golden brown, remove from the hot oil with a slotted spoon and drain on paper towels.
- Oil a 9 1/2 x 12-inch baking dish.
- In a large bowl mix together the cooked pasta, the sauce, the smoked mozzarella, and a small handful of grated cheese.
- Add salt and pepper.
- Add the fried eggplant and gently fold it into the pasta mixture so that it doesn't fall apart.
- Spoon the eggplant-pasta mixture into the oiled baking dish.
- Sprinkle a small handful of Parmesan cheese on top.
- Cover the pan with aluminum foil. Place the dish in a preheated 350 degree F oven. Bake for 40 minutes, then remove foil and turn heat up to 400 degrees F. Bake at 400 degrees for 5-10 minutes more, or just until the Parmesan cheese begins to brown and the dish is bubbling.
Delicious with green salad
Source: hamiltro
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