This traditional Sicilian dish combines pasta, eggplant, tomatoes, olives and salty ricotta salata for a light summer meal. Serve with a green salad and a bottle of pinot grigio.
Special Diets:
Ingredients
Method
Preheat oven to 375F.
Arrange tomatoes on a large rimmed baking sheet in a single layer.
Drizzle with 2 tablespoons of the oil and season with some of the salt and pepper; set aside.
Arrange eggplant on a second large rimmed baking sheet, drizzle with 2 tablespoons of the remaining oil and season with the remaining salt and pepper.
Roast tomatoes and eggplant, rotating trays halfway through, until tomatoes are softened and beginning to char and eggplant is browned and softened, 30 to 40 minutes; set aside.
In a large, deep skillet, heat remaining 1/4 cup oil over medium heat.
Add garlic and cook, stirring frequently, until the garlic starts to brown, about 1 minute.
Add wine and simmer until reduced by about half, 6 to 8 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Add pasta and cook according to the package directions.
Add tomatoes, eggplant and olives to the garlic-wine mixture in skillet.
As soon as the pasta is cooked, drain and add to skillet along with 1 or 2 tablespoons of the starchy pasta cooking water.
Toss to combine well.
Add ricotta salata, Pecorino Romano and basil and toss gently to combine. Serve immediately.
Nutritional Info
Serving Size
Calories
540
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.