Penne with Mozzarella & Eggplant

  • Yield : 4 serving
  • Servings : 4
  • Prep Time : 12m
  • Cook Time : 25m
  • Ready In : 45m


500 grams penne

500 grams small eggplant, cut into small cubes

Salt to taste

1 teaspoon ground black pepper

5 tablespoons extra-virgin olive oil

1 cup toasted bread crumbs

1⁄2 cup freshly grated Pecorino Romano

1 pound fresh Mozzarella di Bufala, cut into

1⁄4-inch cubes

10 fresh basil leaves, torn

An 8-ounce piece of Ricotta Salata, for grating


For The tomato sauce

4 Tablespoon extra-virgin olive oil

1 Spanish onion, chopped

10-12 garlic cloves, chopped

3 tablespoons chopped fresh thyme

2 medium carrots, finely shredded

1 kg tomatoes,



Step 1

Cook Tomatoes into 1 liter water until the tomato soft and skin separate. After this remove from the heat and let them cool then remove outer skin of tomatoes and blanch all the tomatoes with same boiling water.

Step 2

Heat the olive oil on medium flame then add the onion and garlic, cook until soft, and light brown, about 3 to 5 minutes. Add thyme, carrot and cook 5 minutes more or until the carrot is quite soft. Add the blanched tomatoes, salt, pepper and bring to a boil, stirring regularly. Lower the heat and simmer for 15-20 minutes or until as thick as sauce.

Step 3

Cook penne pasta into boiling water according to the package directions. After spaghetti cooked strain the spaghetti with a rice strainer.

Step 4

Heat the olive oil in a sauté pan on medium heat. Add the onion, garlic, and anchovies and sauté for 2 minutes. Reduce the heat to low and add the olives, capers, white wine, sugar salt, pepper, and red pepper flakes. Cook, stirring occasionally until the white wine has reduced by half, about 5 minutes. Add the blanched tomatoes and simmer until reduced slightly, about 20 minutes

Step 5

In a medium bowl, toss the eggplant cubes with salt and pepper. Heat 3 tablespoons olive oil on medium heat then sauté eggplant cubes little by little until the cooked and brown on both sides. Transfer to a plate and keep a side.

Step 6

Preheat the oven to 375 degrees farnite. Grease a 9- baking dish with 3 tablespoons of olive oil.

Step 7

Spread the bottom of the baking dish with 1⁄4 of the tomato sauce then sprinkle half the breadcrumbs and half the sauce coated pasta. Hereafter half of the eggplant cubes arranged in a layer. Now sprinkle 1 cup of the tomato sauce over, top with half the grated Pecorino and half of the torn basil leaves. Repeat the process with the pasta, then the eggplant, dot with the remaining tomato sauce, then the cheese and basil. Sprinkle with the remaining breadcrumbs, sprinkle the Mozzarella cubes evenly and drizzle with the remaining 2 tablespoons olive oil.

Step 8

Bake for 25-30 minutes or until the brown on top. Let rest 10 minutes before serving. Place a generous portion on each plate, grate Ricotta Salata over and serve.


Recipe Type: Ingredients:

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