Eggplant Aubergine Alla Pasta Nostra Recipes

Steps:

• Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.
• Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.
• Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.
• Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.

Steps:

• Heat 3 tablespoons of the olive oil in a large, deep skillet.
• Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
• Meanwhile, cook the ziti according to package directions.
• When it is al dente, drain.
• Remove the eggplant from the saute pan.
• Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
• Add the tomatoes and crush them with your fingers.
• Add the cooked eggplant cubes and the olives.
• Cook and stir 15 minutes, until sauce is thick.
• Season with salt and pepper.
• Stir in the basil.
• Cook 2 minutes.
• Add the ziti to the sauce and stir to combine.
• Serve hot.

Steps:

• Using a vegetable peeler, peel eggplant lengthwise.
• Slice crosswise 1/2-inch-thick.
• Layer slices in a colander, sprinkling each layer generously with salt.
• Set colander over a bowl and weight with a heavy object.
• Transfer to refrigerator, and let stand overnight.
• Preheat the oven to 400°.
• In a large cast iron skillet, heat 1/2-inch oil over high heat.
• Remove eggplant from colander, and pat dry with paper towels.
• Working in batches, add eggplant to skillet.
• Cook until golden brown, turning once.
• As each batch is finished, transfer to a paper towel-lined baking sheet to drain.
• On a nonstick rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern.
• Repeat process until you have used half of the eggplant.
• Sprinkle with a small pinch of oregano.
• Top each with 1 1/2 tablespoons of each cheese.
• Using a spray bottle filled with water, lightly spray cheese to moisten.
• Top with tomato slices, and season with salt.
• Repeat process using remaining ingredients to make a second layer.
• Top each with 1 1/2 tablespoons Baita cheese.
• Spray with a little more water.
• Add 2 tablespoons water to baking sheet.
• Bake until the cheese is bubbling and beginning to brown.
• Serve immediately.

Steps:

• Peel the egglants. Cut them lengthwise in slices 1/2 inch thick. If slices ar very long cut them in half. Liberally salt each slice and stack them in a shallow dish. Place another dish on top and lightly weight it for instance using a full can of tomatoes. Keep the eggplant in the press for at least two hours. This process will drain out the acidic liquid which causes the eggplant to taste bitter and act like a sponge when frying.
• After the time has elapsed, rinse or wipe off the slices and pat dry. Heat 2 inches of olive oil in a skillet over medium heat until hot. Dust each slice with flor before frying. Cook to a rich golden brown, and drain between brown paper until everything else is ready for assembly.
• While frying eggplant begin the tomato sauce. Pass the can of tomatoes through a food mill to remove any seeds. Place the 1/4 cup of olive oil in a sauce pan and saute the whole garlic until brown, remove the garlic. Add the tomatoes, paste, sugar, basil and season to taste with salt and pepper. Stir well and cook on low heat for about 15-20 minutes.
• Meanwhile continue to cook eggplant and keep hot uncovered in a 300' oven. At this time cook your pasta, when it's done toss in a warm serving bowl with some of the sauce and half of the cheese. Arrange eggplant on top. Drizzle with sauce and sprinkle with cheese.
• Enjoy!