Eggplant Pasta in Sicilian Style

Eggplant Pasta in Sicilian Style

Main Course

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Cook Time

1 h

Servings

10

Difficulty

Medium

Prep Time

40 min

This Thermomix® recipe for Eggplant Pasta in Sicilian Style is ready in 1 h and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This eggplant pasta recipe is a true Sicilian classic that works wonderfully with the Thermomix®. The combination of fried eggplant, sun-ripened tomatoes and fresh basil makes this pasta a taste experience. I like to make this pasta in the summer when eggplants are in season. The preparation is a bit more complex, but it's worth it! The pasta tastes especially good when served with freshly grated Pecorino. If you like, you can add a few capers. A great dish for a cozy lunch with friends or family.

Ingredients (14 ingredients)

  • 400 g Tortglioni or Penne
  • 400 g Canned tomatoes - chunky
  • 30 g Pecorino
  • 2 piece small eggplants, approx. 250 g each
  • 2 clove Garlic
  • 1 Handvoll Basil leaves, fresh
  • 1 tsp Oregano - dried
  • 4.5 tbsp Olive oil - amount divided
  • 1 tbsp Capers, optional
  • 1 tbsp Balsamic vinegar - good, mild quality
  • 0.5 tsp Sugar
  • to taste Salt
  • to taste black Pepper from the mill
  • to taste Parmesan or Pecorino, freshly grated - for serving

Preparation (7 steps)

1

Prepare eggplants

Clean and wash the eggplants and cut them lengthwise into approx. 1 cm thick slices. Then cut into cubes and salt well. Place the eggplant cubes in a sieve for about 15 minutes to draw water and drain. Then pat dry with kitchen paper.

2

Season eggplants and prepare garlic

In a bowl, mix the drained eggplant cubes with 1 tsp oregano, 0.5 tbsp olive oil, 1 pinch of salt and 1 pinch of black pepper from the mill. Peel the garlic cloves and cut into fine slices. Wash the basil leaves, shake dry and cut into strips, set aside. Finely grate the Pecorino, set aside.

3

Chop garlic

Thermomix® Setting
3 sec/Speed 7

Put the garlic cloves in the mixing bowl and chop for 3 sec./speed 7. Use the spatula to push down.

3
4

Fry eggplants

Thermomix® Setting
8 min/Varoma/Linkslauf Speed 1 Varoma Reverse

Add the eggplant cubes, 4 tbsp olive oil and the garlic slices to the mixing bowl and fry for 8 min./Varoma/reverse speed 1. If necessary, add another 1 tbsp of olive oil, depending on how much the eggplant absorbs the oil.

480
5

Prepare tomato sauce

Thermomix® Setting
20 min/212°F/Linkslauf Speed 1 100 Reverse

Add the chunky tomatoes, 1 tbsp balsamic vinegar, 0.5 tsp sugar, 0.5 tsp salt, 1 pinch of black pepper from the mill and 1-2 tbsp of capers (as desired) to the mixing bowl and simmer for 20 min./100°C/reverse speed 1.

1200
6

Cook pasta

In the meantime, cook the pasta in a separate pot with salted water until al dente, according to the package instructions.

7

Mix pasta and sauce

Thermomix® Setting
20 sec/Linkslauf Speed 2 Reverse

Use a slotted spoon to add the dripping wet pasta to the mixing bowl. Add the basil strips and the grated Pecorino and mix for 20 sec./reverse speed 2. Add pasta water as needed.

20

Finished cooking? Great! 🎉

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About this recipe

Eggplant pasta in Sicilian style is more than just a recipe for me; it is a reminder of a summer vacation in Sicily, where I first tasted this dish in a small trattoria near Catania. The scent of basil and fried eggplant hung in the air, and the taste was simply unforgettable. Since then, I've been trying to bring that aroma home with my Thermomix®. The eggplants are of course the star of this dish. They should be of good quality, preferably in season when they develop their full flavor. Salting and draining is important to remove the bitter substances and prevent them from absorbing too much oil when frying. The canned tomatoes form the basis of the sauce. I prefer chunky tomatoes as they give more texture. The Pecorino, a sheep's cheese, gives the pasta a spicy, slightly salty note that harmonizes perfectly with the sweetness of the tomatoes and the bitterness of the eggplants. Fresh basil is essential for the aroma, and the oregano provides an additional Mediterranean note. The balsamic vinegar brings a pleasant acidity to the sauce, and a pinch of sugar balances the acidity of the tomatoes. When frying the eggplant in the Thermomix®, it is important to use the Varoma setting to achieve good browning. Make sure that the eggplants are not too close together in the mixing bowl so that they brown evenly. If necessary, fry in two portions. While the sauce is simmering, you can cook the pasta in a separate pot. I recommend Tortiglioni or Penne, as these types of pasta absorb the sauce well. When mixing the pasta with the sauce in the Thermomix®, it is important to use the reverse setting so as not to crush the pasta. Add some pasta water as needed to thin the sauce and achieve a creamy consistency. For a vegetarian version, you can replace the Pecorino with a vegan cheese substitute. If you like it spicier, you can add a pinch of chili flakes. Instead of oregano, you can also use other herbs such as thyme or rosemary. Serve the eggplant pasta with freshly grated Pecorino or Parmesan and an additional basil leaf. A glass of dry red wine goes perfectly with it. As a side dish, I recommend a simple green salad with a light vinaigrette dressing. The eggplant pasta can be prepared well in advance. The sauce can be prepared the day before. Stored in the refrigerator, it will keep for up to three days. The cooked pasta should be mixed with the sauce immediately, otherwise it will stick together. Leftovers can be stored in the refrigerator and reheated the next day.

Created by

Marie König

Marie König

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Tags

#Vegetarian #Italian #Summer #Mediterranean #Hearty

Allergens

  • Cereals containing gluten
  • Milk

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