PASTA IN SPICY TOMATO SAUCE WITH EGGPLANT, MOZZARELLA & CARAMELIZED ONIONS
Pasta, Vegetables
Intermediate

PASTA IN SPICY TOMATO SAUCE WITH EGGPLANT, MOZZARELLA & CARAMELIZED ONIONS

Schiaffoni with caramelized onions, sautéed eggplant, basil marinara, and melty mozzarella.

"ENJOY!!!" - Alexia

45 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb. Schiaffoni Pasta
  • 1 medium Vidalia Onion, thinly sliced
  • 8 cloves Fresh Minced Garlic
  • Sea Salt (to taste)
  • Garlic Salt (to taste)
  • Cracked Black Pepper (to taste)
  • 3 medium Eggplants, cubed (skin on, seeds removed)
  • 1 bunch Fresh Basil
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Grated Pecorino Romano Cheese
  • 1/2 lb. Fresh Whole Milk Mozzarella, cubed
  • Red Chili Flakes (to taste)
  • 2 cups Marinara Sauce
  • 1/4 cup Reserved Pasta Water

Instructions

1

Prepare the Eggplant

Wash and trim the eggplants, then cut into uniform 1/2-inch cubes (keep the skin on and remove seeds). Heat olive oil in a sauté pan and add the eggplant.

2

Cook the Eggplant

Season with garlic salt and cracked black pepper. As it cooks, add a splash of water to help tenderize. Cook until tender inside and browned and crispy outside. Remove and set aside.

3

Caramelize the Onions

In a pan, add a few tablespoons of olive oil and the sliced onions. Season with cracked black pepper and garlic salt. Cook low and slow, adding water intermittently, until translucent and caramelized. Remove and set aside.

4

Build the Sauce Base

In the same pan, add a couple tablespoons of olive oil and sauté the garlic until lightly golden brown. Add red chili flakes to taste.

5

Combine Ingredients

Add the cooked eggplant and onions back into the pan. Mix well, then pour in the marinara sauce. Add plenty of fresh basil and simmer on low for 15–20 minutes.

6

Add Mozzarella

Once the sauce is done, fold in the cubed mozzarella and mix gently.

7

Cook the Pasta

Meanwhile, bring a large pot of salted water to a rapid boil. Add the schiaffoni pasta and cook until al dente. Reserve 1/4 cup of pasta water before draining.

8

Combine Pasta and Sauce

Add the drained pasta directly into the sauce. Mix well, fold in the pasta water, and add grated Pecorino Romano and more fresh basil.

9

Serve and Enjoy

Plate the pasta, top with extra cheese and basil, and enjoy this spicy, savory, cheesy masterpiece!