RICCIOLI CON MELANZANA E MOZZARELLA
Taken from here = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Riccioli--Pasta-curls-.htm Cooking times are estimates.
Provided by Satyne
Categories European
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
- Rinse them, pat them dry, and dice them finely.
- Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
- Add the eggplant and cook, stirring, for 5 minutes.
- Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
- While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
- Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
- Serve at once, with more Parmigiano for those who want it.
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Yousafzai Baseballer
[email protected]This dish looks amazing! I can't wait to try it!
Ms Tonie
[email protected]I'm not a big fan of eggplant, but I'm sure this dish would be delicious with zucchini or another type of vegetable.
Gladys Nweke
[email protected]This dish looks a bit complicated for me, but I'm always up for a challenge. I'll definitely give it a try when I have more time.
Technical Sardar Ji
[email protected]I'm not sure about the combination of eggplant and mozzarella, but I'm willing to give it a try. The recipe looks easy to follow.
Nirajan Kisan
[email protected]This dish looks so delicious! I'm definitely going to try it this weekend. Thanks for sharing the recipe!
Babi Babidewal
[email protected]I love the combination of eggplant and mozzarella. This dish looks like it would be a great weeknight meal.
Kamrul Bpl
[email protected]This recipe is a great way to use up leftover eggplant. I'm always looking for new ways to use up leftovers, so I'm definitely going to try this.
Amshe Amchi
[email protected]This dish looks amazing! I'm definitely going to give it a try this weekend.
Antor Baishnab
[email protected]I'm always looking for new pasta recipes and this one definitely caught my eye. I can't wait to try it!
JNJ Vintage Watches
[email protected]This is one of my favorite pasta dishes. It's so easy to make and it's always a hit with my friends and family.
Ur Uncle
[email protected]I love the simplicity of this dish. It's just a few simple ingredients that come together to create something truly special.
John Hiagi
[email protected]This dish is a great way to use up leftover eggplant. It's also a good way to get your kids to eat their vegetables.
Nahida Aktar
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's the perfect combination of flavors and textures.
Anisha lama
[email protected]I made this dish for a party and it was a hit! Everyone raved about how delicious it was.
Yaasmiin Ahmed nuur
[email protected]This was a great weeknight meal. It was quick and easy to make, and my whole family loved it.
austin corbitt
[email protected]I'm not a huge eggplant fan, but I really enjoyed this dish. The eggplant was cooked perfectly and the flavors were well-balanced.
KING LION TAU
[email protected]This dish was easy to make and so delicious! I used fresh eggplant from my garden and it really made a difference. The mozzarella and basil added a nice touch of creaminess and freshness.
Skeeter bug
[email protected]I followed the recipe exactly and it turned out great! The eggplant was tender and flavorful, and the mozzarella melted perfectly. I would definitely recommend this recipe to others.
Michael Sturgeon
[email protected]This dish was an absolute delight! The flavors of the eggplant, mozzarella, and basil came together perfectly, and the pasta was cooked to al dente perfection. I will definitely be making this again!