Antonia's Pasta Alle Melenzana (Eggplant Pasta)

Name: Antonia's Pasta Alle Melenzana (Eggplant Pasta)
Prep time: 57 min
Cook time: 57 min
Total time: 57 min
Yield: 6
Cuisine: Global
Ingredients: 1 leave from 10 to12 sprigs of fresh basil; 6 servings Freshly ground black pepper; 2 Tbsps butter; 1 liters large eggplants, chopped; 680 grams dry fettuccine; 499 grams fresh mozzarella, cut into 1/2-inch cubes; 6 servings Kosher salt; 227 grams packaged mozzarella, cut into 1/2-inch cubes; 6 servings Olive oil; 118 milliliters freshly grated Parmesan cheese; 10 plum tomatoes; 1 pinch Pinch of sugar; 1 large Vidalia onion, chopped; 3 whole garlic cloves, peeled

You can never have too many main course recipes, so give Antonia's Pastan Alle Melenzana (Eggplant Pasta) a try. One portion of this dish contains approximately 48g of protein, 52g of fat, and a total of 1045 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have vidalian onion, eggplants, garlic cloves, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 57 minutes.

Instructions

Watch how to make this recipe.

Heat 1/2 cup of oil and the butter in a large saute pan over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.

Ingredients you will need

Whole Garlic Cloves

Fresh Basil

Eggplant

Onion

Cooking Oil

In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened.

Ingredients you will need

Tomato

Water

Equipment you will use

Pot

Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.

Ingredients you will need

Tomato

Equipment you will use

Slotted Spoon

Colander

Bowl

When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid.

Ingredients you will need

Tomato

Equipment you will use

Sieve

Bowl

Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Eggplant

Tomato

Seeds

Equipment you will use

Sieve

Add the sugar and continue to cook for 10 more minutes, until thickened.

Ingredients you will need

Sugar

In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettuccine according to directions on the package.

Ingredients you will need

Fettuccine

Salt

Drain well.

To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella.

Ingredients you will need

Mozzarella