Fregola (frègula) is a typical Sardinian pasta made from durum wheat semolina shaped into small balls. Fregola with eggplants, cherry tomatoes, and basil is my vegetarian version made using the same method as fregola with clams and shrimp risotto-style.
I chose eggplants, Pachino cherry tomatoes, and fragrant basil, because the three ingredients perfectly complement a fresher and lighter recipe suitable for any occasion.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz fregola (large grain already toasted)
- 14 oz eggplants (net weight, after cleaning and peeling)
- 8 Pachino cherry tomatoes
- 6 cups vegetable broth
- 1 onion + 1 clove of garlic
- 1 bunch basil (fresh)
- 1/2 cup red wine
- to taste fine salt + ground black pepper
- to taste olive oil
Steps
Weigh the fregola, which in this recipe will be large grain already toasted, and set it aside.
Use a peeler to remove the skin from the eggplants, then slice them into small cubes. Finely chop the onion, garlic, and fresh basil leaves separately.
Wash the Pachino cherry tomatoes and then cut them into quarters.
Prepare the vegetable broth, which you will need for the following steps.
In a large, deep saucepan, or a sauté pan, or better yet a clay pot which enhances the flavors even more, pour the olive oil and add the onion and garlic. Let them brown for a few minutes, then add the diced eggplants.
Cook the eggplants until they are soft and have absorbed their liquid during cooking. Then deglaze them with the red wine, and finally add the fregola.
Sauté the fregola with the eggplants for 3 minutes, always stirring with a wooden spoon.
At this point, start the risotto-style cooking by adding a couple of ladles of vegetable broth. Stir and let it absorb. Proceed as you would with risotto, occasionally adding a ladle of broth.
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.
After cooking (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 raw extra virgin olive oil. Note: Fregola with eggplants, cherry tomatoes, and basil is also excellent with a bit of grated cheese before serving.
