N’casciata: Sicilian Baked Eggplant Pasta by Foodie’s Chef Laura Brennan

Name: N’casciata: Sicilian Baked Eggplant Pasta by Foodie’s Chef Laura Brennan
Ingredients: 1 whole eggplant, about 1½ pounds; 10-12 tablespoons extra virgin olive oil, divided; ¾ cup finely diced onion; 3 or 4 cloves garlic peeled and thinly sliced or mashed to a paste; 2 teaspoons dried oregano leaves; 2 teaspoons dried basil leaves; ¼ to ½ teaspoon hot red pepper flakes (or to taste); 5-6 ounces sopressata salami, cut into small ¼” dice; 12 ounces dried pasta like penne, cavatappi, fusilli or rigatoni; 24-ounce jar (3 cups) RAO’S Marinara Sauce (or your favorite); 5 ounces provolone cheese, diced or grated; 8 ounces mozzarella cheese, shredded or grated; ¾ cup grated Parmigiana Reggiano or pecorino cheese, divided; Optional: 1 cup frozen peas, rinsed under cold running water; Kosher salt; Freshly ground black pepper

foodiesmarkets.com

I read cookbooks and I read mysteries. And it’s a bonus when the mysteries reveal a few great meals! One of my favorite series, written by the late Andrea Camilleri, is set in a fictional Sicilian...

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