Inspired by a Sicilian classic, this dish combines fried eggplant with rigatoni in tomato sauce. A sprinkle of hard cheese adds a rich texture.
Salt the sliced eggplant and let it rest for 15 to 20 minutes. Pat away the liquid that comes out.
Fry the eggplant slices in olive oil until golden on both sides. Transfer them to paper towels to drain excess oil.
In the same pan, saute the onion and garlic. Add the tomato sauce and Turkish red pepper flakes and cook over low heat for 10 minutes. Stir in the basil leaves.
Boil the rigatoni in plenty of salted water according to the package directions, then drain.
Cut the fried eggplant into small pieces and toss with the sauce and pasta. Sprinkle with grated cheese and serve hot.
Important: After slicing the eggplant, salt it and let it rest for 15 to 20 minutes to draw out bitterness and excess moisture. Contains dairy (cheese).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
