Nanny’s Sicilian Eggplant & Macaroni
Directions
- 1Start marinara sauce in a pot on the burner.
- 2Add 2 tablespoons of olive oil to the pot.
- 3Add 3 sliced cloves of garlic.
- 4Clean the top of the can of peeled plum tomatoes before opening.
- 5Crush the tomatoes by hand and add them to the pot with the garlic and olive oil.
- 6Add a handful of fresh basil to the sauce.
- 7Bring the sauce to a rapid boil and then reduce to a simmer.
- 8Let the sauce simmer for about 45 minutes.
- 9Slice the eggplant thinly, keeping the skin on, and fry them in olive oil infused with garlic and basil in a separate frying pan.
- 10Add 3 pinches of sugar to the sauce.
- 11Cook the pasta in a large pot of boiling water until al dente.
- 12Drain the pasta away from your body.
- 13Add the cooked pasta to a pot with some tomato sauce.
- 14Add more tomato sauce to the pasta and mix well to distribute the sauce.
- 15Grate the Locatelli Pecorino Romano cheese.
- 16Sprinkle the grated cheese over the eggplant.
- 17Serve the pasta with the eggplant on top. Add extra sauce and cheese as desired. Top with a dollop of ricotta cheese.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 can peeled plum tomatoes
- 1 handful basil
- 3 pinches sugar
- 1 box pasta
- 1 piece Locatelli Pecorino Romano cheese
- 1 water
- 1 pinch Salt
- 1 pinch pepper
- 1 piece seeded twist bread
- 1 ricotta
Equipment
large potfrying panbox graterwooden spoontongs
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