Cluster eggplants are a small variety of the better-known “cima di viola” and are well-suited for preservation in oil. However, this does not preclude the possibility of consuming them fresh, and we cooked them with tomatoes and mozzarella. A simple yet intensely flavored dish, as this eggplant has a strong and not at all bitter taste.
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz rigatoni
- 10.5 oz cluster eggplants
- 5 oz fiordilatte ((for cooking))
- 28 oz peeled tomatoes
- 1 clove garlic
- basil
- olive oil
- salt
Steps
Prepare the eggplants by cutting them into slices. Once sliced, place them in a pan with 4-5 tablespoons of olive oil and cook over low heat. Meanwhile, in another pan, add 3 tablespoons of olive oil and the garlic clove. Once the garlic starts to sizzle, add the tomatoes (blend them first with an immersion blender). I use homemade preserves and blend them directly in the jar.
Prepare a simple sauce and let it simmer for about 30 minutes. Once the eggplants are cooked, turn off the heat and wait for the sauce to finish cooking. Combine the eggplants with the sauce and continue to cook over low heat. Adjust the salt. Bring a pot of ample water to a boil to cook the pasta. Once boiling, add salt and the rigatoni. A few minutes before the pasta is done, add it to the sauce, include a little cooking water, and finish cooking. Turn off the heat and add the diced mozzarella, coarsely chopped basil, and let it rest for a couple of minutes. Serve immediately!
