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TOMATO SAUCE WITH EGGPLANT & MOZZARELLA |
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The Amalfi coast - indeed, the whole of Campania - is praised throughout Italy for its superb fruits and vegetables, but it's Amalfi's cheese that is world famous. Fresh mozzarella di bufala, made from the milk of water buffaloes descended from Indian stock, is distinguished by its slightly sour flavor and soft yet resilient texture. It is typically used atop pizzas or simply paired with the sun-ripened tomatoes and basil of the region. |
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1 eggplant
salt
7 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 generous lb ripe tomatoes, peeled and crushed to release excess juice
salt
4 fresh basil leaves, chopped
festival pasta, cooked until almost al dente and drained
1 tablespoon grated parmigiano-reggiano cheese
1 tablespoon grated pecorino cheese
7 oz fresh mozzarella cheese, finely diced |
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To start your Tomato Sauce with Eggplant & Mozzarella: |
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Trim the eggplant and then cut into 1/2-inch cubes. |
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Place in a colander, sprinkling each layer with salt, and place in the sink or over a bowl for about 15 minutes, to allow the bitter juices to drain off. Rinse briefly and pat dry. |
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In a sautÍ pan over high heat, warm 5 tablespoons of the olive oil. |
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Working in batches if necessary, fry the eggplant until browned and tender, 5 to 10 minutes. Drain off any excess oil and set aside. |
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In another sautÍ pan over medium-high heat, warm the remaining 2 tablespoons of olive oil. |
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Add the onion and sautÍ until softened, 2 to 3 minutes. |
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Add the tomatoes, season with salt, and add half of the basil. |
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Simmer for 2 to 3 minutes to blend the flavors. Add the reserved eggplant and the pasta and toss to combine. |
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Add the 3 cheeses and the remaining basil and cook briefly until the cheese has melted and the pasta is al dente and has absorbed a little of the sauce. |
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Transfer to a warm serving bowl or individual plates and serve at once. |
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Yield: 4 servings |
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