How to Make Authentic Pasta alla Siciliana with Roasted Eggplant

Simple Summary

Pasta alla Siciliana with Eggplant is a vibrant, Mediterranean-inspired dish that combines tender pasta with rich, roasted eggplant and a flavorful tomato sauce. This comforting meal captures the essence of Sicilian cuisine in every bite.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 large eggplant (about 1 lb), cut into 1-inch cubes
• 1/4 cup olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 lb rigatoni or penne pasta
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil leaves, torn
• 8 oz fresh mozzarella, cubed
• 1/4 cup grated Pecorino Romano cheese

Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss the eggplant cubes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a large baking sheet.

3. Roast the eggplant for 25-30 minutes, stirring halfway through, until golden brown and tender. Set aside.

4. While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

5. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.

6. Add the minced garlic and cook for another minute until fragrant.

7. Pour in the crushed tomatoes, oregano, red pepper flakes, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 15 minutes, stirring occasionally.

8. Add the roasted eggplant to the tomato sauce and gently stir to combine.

9. Toss the cooked pasta with the eggplant-tomato sauce, adding some reserved pasta water if needed to loosen the sauce.

10. Stir in the torn basil leaves and cubed mozzarella.

11. Serve hot, garnished with grated Pecorino Romano cheese.

Chef's Notes

• For a smoother sauce, you can blend half of the roasted eggplant before adding it to the tomato sauce.
• To make this dish vegetarian, ensure you use vegetarian-friendly cheeses.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
• For a gluten-free version, use your favorite gluten-free pasta.

Nutritional Info

Per serving (approximate):

• Calories: 520
• Protein: 20g
• Carbohydrates: 70g
• Fat: 20g
• Fiber: 7g
• Rich in vitamins A and C, calcium, and iron

Serving Suggestions

• Serve with a crisp green salad dressed with lemon vinaigrette to balance the rich pasta.
• Pair with a full-bodied Sicilian red wine like Nero d'Avola for an authentic experience.
• Garnish with additional fresh basil leaves and a drizzle of high-quality extra virgin olive oil before serving.
• For a complete meal, offer crusty Italian bread on the side to soak up any remaining sauce.