It is the emblem of Sicilian tradition, a Mediterranean first course that celebrates the perfect contrast between the sweetness of tomato and the savory flavor of salted ricotta. Born in Catania and dedicated to the opera of the same name by Vincenzo Bellini, this recipe enhances the simplicity of fried eggplant in its perfect combination with pasta. A triumph of authentic flavors that captures in every forkful the sunny soul and historic elegance of the island's cuisine
Cut the eggplant into cubes of about one centimeter, place them in a colander and sprinkle with salt. Let them rest for at least 30 minutes
2
Place a pan over the heat and add the tomato passata, a little salt and a drizzle of oil. Heat over low heat for a few minutes, then turn off the heat
3
Place a pot with plenty of salted water over the heat
4
Place a tall, narrow saucepan over the heat with plenty of frying oil
5
Rinse the eggplant thoroughly, dry it and fry it until it has developed a beautiful browned color. Once drained, taste it and, if necessary, adjust the salt
6
Cook the pasta and drain it al dente. Add it to the pan with the tomato passata together with half of the fried eggplant. Toss for 1 or 2 minutes over high heat and serve with a grating of salted ricotta
Storage
You can store the pasta in the refrigerator, in an airtight container, for up to two days.
When ready to eat, reheat it by adding a drizzle of water or a little oil to revive the sauce.
Cost
The recipe is based on basic plant-based and grain ingredients, making it an affordable choice. The price is mainly influenced by the quality of the salted ricotta and oil, while remaining accessible
Health
It is a nutrient-rich dish thanks to the eggplant and tomato, but the generous use of frying oil significantly increases its calorie and fat content. It is recommended to moderate the frying or bake the eggplant in the oven to make the dish more balanced and healthier
AuthorEditorial staff - Luca M.
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