Fregola (frègula) is a typical Sardinian durum wheat semolina pasta shaped into small pearls. Fregola with eggplant, cherry tomatoes and basil is my vegetarian version made with the same method as the fregola with clams and prawns cooked like a risotto.
I chose eggplants, Pachino cherry tomatoes and a fragrant basil, because these three ingredients pair perfectly for an easy and quick summer recipe suitable for any occasion.
- Difficulty: Easy
- Cost: Budget
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 cups fregola (coarse grain, already toasted)
- 14 oz eggplant (net weight after cleaning and peeling)
- 8 Pachino cherry tomatoes
- 3 cups vegetable broth
- 1 onion + 1 clove garlic
- 1 bunch basil (fresh)
- 2 tbsp red wine
- to taste fine salt + freshly ground black pepper
- to taste olive oil
Steps
Weigh the fregola, which in this recipe will be coarse-grain and already toasted, and set it aside.
Using a vegetable peeler, remove the eggplant skin, then cut them into small dice. Finely chop the onion, the garlic and the fresh basil leaves separately.
Wash the Pachino cherry tomatoes and then cut them into quarters.
Also prepare the vegetable broth which you will need for the following steps.
In a wide pot with high sides, or in a skillet with tall edges, or even better in a clay pot that enhances the flavors, pour the olive oil and add the onion and garlic. Sauté them until lightly golden and then add the diced eggplant.
Cook the eggplant until they are soft and have released their juices during cooking. Then deglaze with the red wine and finally add the fregola.
Toast the fregola with the eggplant for 3 minutes, stirring constantly with a wooden spoon.
At this point begin to cook it like a risotto by adding a couple of ladles of vegetable broth. Stir and let it absorb. Proceed as you would with a risotto, adding a ladle of broth from time to time.
After 15 minutes (halfway through cooking) add the Pachino cherry tomatoes and the basil. Stir with the ladle and continue cooking for another 15 minutes.
When cooking is complete (30 minutes) taste the fregola and, if necessary, add a pinch of salt and a grind of black pepper.
The consistency will be slightly brothy, but not watery.
Serve the fregola with a sprinkle of chopped basil and a drizzle of extra virgin olive oil at the end. Note: Fregola with eggplant, cherry tomatoes and basil is also excellent with a little grated cheese sprinkled on before serving.
