Riccioli Con Melanzana E Mozzarella Recipes

Steps:

• 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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
• Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
• Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.