Pasta con le Melanzane (Eggplant Pasta) – Grand Fete
It's pasta night! Fresh eggplant strips are fried, smothered in a fresh tomato sauce, then paired with hearty rigatoni in this pasta con le melanzane dish. You’ll find that it’s perfect for cozy...
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Stove
- Pot
- Colander
- Tongs
- Slotted spoon
- Paper towel
- Plate
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 large eggplants
- 2 tablespoons salt
- 1 cup vegetable oil
- 1/4 cup capers
- 8 ripe Campari or Roma tomatoes, washed
- 1/2 cup olive oil
- 4 cloves garlic, sliced
- 1 small yellow onion, finely chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly cracked pepper
- 1/4 teaspoon crushed red pepper
- 1 lb rigatoni pasta
- 1/4 cup grated Pecorino Romano
- 1-3/4 oz fresh mozzarella, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chiffonade
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