Sicilian Style Spaghetti And Eggplant

Recipe Ingredients

		For The Eggplant
2		Eggplants (medium)
1/4 cup	59ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
2		Garlic cloves
1/2		Lemon - juiced
6		Fresh basil leaves
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		For The Spaghetti
3 tablespoons	45ml	Extra-virgin olive oil
2 tablespoons	30ml	Onions - chopped (medium)
1		Fresh red chile - chopped
2		Garlic cloves - minced
1 cup	237ml	Alfonso olives - pitted
1/2		Fresh basil leaves
3		Whole peeled tomatoes - (28 oz ea) - drained, and
		Hand-crushed
1		Sugar
1 tablespoon	15ml	Capers
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Spaghetti
1/2 cup	73g / 2.6oz	Freshly-grated pecorino cheese

Recipe Instructions

Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.

Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.

Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E13) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.