Eggplant, Pasta and Ricotta Salata


5 fresh tomatoes
5 small eggplants, cut into 1-inch dices
½ large onion finely chopped
olive oil
1 pound penne or farfalle pasta
ricotta Salata finely grated


[1] In a large pot of boiling water add the tomatoes that you will have gently scored a X on the bottom and a fine line all around the middle. Blanch for a couple of minutes until you will see the skin pulling away from the tomato meat. Drain and rinse under cold water. Remove the skin and pass the tomatoes thru a food mill or crush with a potato masher. Set aside.

[2] In a large skillet over medium heat add the olive oil and cook the finely chopped onion until they become translucent.

[3] Add the eggplant to the onion and cook for a couple of minutes. Add the tomato and some water (1/4 cup) to continue the cooking process. Season lightly with salt, very little.

[4] Meanwhile, cook the pasta according to packaging instruction and drain 2 minutes prior to being al dente. Reserve cooking water.

[5]Add the pasta to the eggplant tomato sauce and coat well with the sauce Add some of the cooking water if too dry.

[6] Serve the pasta into a bowl and sprinkle a generous amount of ricotta Salata over it.

Original Post was on

Licensed under the Creative Commons License

Leave a Reply