I’ve adapted this recipe slightly. When Pricci sent the recipe originally, it called for fresh tomatoes. Then they revised it for canned Italian tomatoes. That was fine, and probably is closer to what they serve at the restaurant, but I liked it best with fresh tomatoes. Today’s eggplant and tomatoes are exactly what you need for this recipe.
Ingredients:
3/4 pound Italian eggplant Sea salt and pepper 1 tablespoon extra-virgin olive oil 1 small onion, diced 2 garlic cloves, chopped 2 cups chopped tomatoes or 1 (16-ounce) can diced San Marzano tomatoes 1 pound rigatoni 1/2 ounce roughly chopped fresh basil leaves 6 ounces Ricotta Salata, crumbled or coarsely grated
Preparation:
Cut cap off eggplant and cut into 1-inch dice. Put eggplant in a colander and sprinkle lightly with salt. Set eggplant aside. This step will remove some water from the eggplant and reduce any chance of bitterness.
In a large skillet over medium heat, warm olive oil. Add eggplant and cook until crisp on all sides, about 5 minutes. Do not crowd skillet. Remove eggplant as it is done and set aside. Continue until all eggplant is cooked. Set aside.
Once eggplant is finished, add onion and garlic to empty skillet and cook until onion is translucent, about 5 minutes. Add cooked eggplant and tomatoes. Simmer sauce 20 minutes or until thickened.
While sauce is cooking, cook pasta according to package directions to the al dente stage.
Drain pasta and add to sauce. Taste for seasoning and simmer 1 minute. Garnish with Ricotta Salata and serve immediately. Serves: 6
Per serving: 387 calories (percent of calories from fat, 17), 14 grams protein, 66 grams carbohydrates, 4 grams fiber, 7 grams fat (3 grams saturated), 14 milligrams cholesterol, 38 milligrams sodium.