Picture it, Sicily....this week's recipes are going to be surrounded around the Golden Girls. I hope you
enjoy a tasty dinner from where the Golden Girls
were born. This recipe serves 4.
Today's recipe is a sicilian dish that I am sure Sophia made it.... 😂
What you'll need:
1 eggplant, sliced into 1" rounds
2T rock salt
1 (14.25oz) can tomato puree
1tsp rock salt
1 lightly smashed clove of garlic
5 large basil leaves
2T olive oil
1 (8oz) pack of penne pasta
3 1/2T ricotta
1T cayenne pepper
Create:
Combine eggplant and 2 tablespoons of salt in a
large bowl with water to cover. Place a plate on top
of the eggplant to weigh it down and keep it covered
in water for about 30 minutes. Drain and rinse
eggplant in cool water. Pat dry and cut into cubes.
Combine tomato puree, 1 teaspoon rock salt, garlic,
and basil in a saucepan over medium-low heat.
Simmer, stirring occasionally, until sauce
flavors combine, 5 to 10 minutes.
Meanwhile, heat olive oil in a skillet over
medium-high heat. Saute eggplant until golden
brown, 5 to 10 minutes. Drain on paper towels.
Bring a large pot of lightly salted water to a boil;
add penne and cook, stirring occasionally, until
tender yet firm to the bite, about 11 minutes.
Drain and toss with the tomato-basil sauce;
divide into 4 serving bowls. Top with eggplant.
Sprinkle 1/4 the ricotta and 1/4 the diced
pepper over each bowl.
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